Roasted Butternut Maple Cinnamon (Print Version)

Tender roasted squash glazed with maple and cinnamon, perfect as a sweet-savory side dish.

# What You'll Need:

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cut into 1-inch cubes

02 - 2 tablespoons pure maple syrup

03 - 2 tablespoons olive oil

04 - 1 teaspoon ground cinnamon

05 - 1/2 teaspoon sea salt

06 - 1/4 teaspoon freshly ground black pepper

07 - 2 tablespoons chopped fresh parsley or toasted pecans

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.

02 - In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and black pepper until evenly coated.

03 - Spread the coated squash in a single layer on the prepared baking sheet.

04 - Roast for 30 to 35 minutes, stirring once halfway through, until the squash is tender and golden brown.

05 - Remove from oven, transfer to a serving dish, and garnish with fresh parsley or toasted pecans if desired. Serve warm.

01 -

The squash caramelizes into something almost candy-like while staying tender and savory, not cloyingly sweet.
It comes together in less than an hour and feels elegant enough for a holiday table or casual enough for a weeknight side.
Your kitchen will smell so good that people will think you spent the entire day cooking.

02 -

Don't crowd the pan—if your pieces are touching, they'll steam instead of caramelize, and you'll lose that crucial golden edge.
Stirring halfway through matters more than you'd think; it's the difference between some pieces getting crispy and all of them achieving that perfect texture.

03 -

Use parchment paper without fail—it prevents sticking and cleanup is nearly nonexistent, leaving you more energy for enjoying the meal.
If your squash is particularly large, cut it smaller so it roasts evenly and develops those essential caramelized edges.