Roasted Butternut Squash Maple Cinnamon (Printable)

Sweet and savory roasted squash glazed with pure maple syrup and warm cinnamon spices.

# What You'll Need:

→ Vegetables

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

→ Seasonings and Sweeteners

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

→ Garnish (optional)

07 - 2 tablespoons chopped fresh parsley or toasted pecans

# How-To Steps:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper; toss until evenly coated.
03 - Spread the seasoned squash evenly in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring once halfway through, until golden brown and tender.
05 - Transfer roasted squash to a serving dish and garnish with fresh parsley or toasted pecans if desired; serve warm.

# Expert Advice:

01 -
  • It tastes like fall in the best way, with minimal hands-on time so you can focus on everything else.
  • The squash gets deeply caramelized and almost melts in your mouth, proving that the simplest ingredients often shine the brightest.
02 -
  • The halfway stir is not optional—it's what keeps the bottom from burning and ensures every piece gets that golden caramelization.
  • Don't cover the pan with foil; you want the moisture to escape so the squash caramelizes rather than steams.
03 -
  • Cut your squash cubes as uniform as possible so everything finishes cooking at the same time—consistency is your secret weapon.
  • If your oven runs cool, check at 30 minutes; if it runs hot, start checking at 25 to avoid overdone edges.

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