Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled and cubed into 1-inch pieces
- 2 tablespoons pure maple syrup
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh rosemary or thyme for garnish
Instructions
- Start by preheating your oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy. In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper. Toss everything together until every piece of squash is evenly coated in the sweet and savory mixture.
- Spread the seasoned squash cubes across the prepared baking sheet in a single layer. Ensure the pieces are not touching too much; space allows them to roast rather than steam. Place the pan in the center rack of the oven. Bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to toss the squash pieces. This ensures even browning and prevents the maple syrup from burning on the bottom.
- Once the squash is tender and the edges are slightly charred and caramelized, remove the tray from the oven. Transfer the roasted squash to a serving bowl or platter. If you like a bit of herbal freshness, sprinkle the chopped rosemary or thyme over the top while the squash is still hot. Serve immediately while the exterior is tacky and the interior is buttery soft.
- Cook Time: 45 minutes