Roasted Butternut Squash Maple

There's something about the smell of butternut squash roasting in the oven that makes a kitchen feel like home. I discovered this recipe on a crisp October afternoon when I was trying to use up a squash from a farmers market haul, and I realized that the simplest approach—maple, spice, and heat—was exactly what it needed. Now it's become my go-to side dish whenever the weather turns cool, the kind of thing people ask for by name.

I made this for a small dinner party last November, and one of my guests—someone who claims not to like squash—went back for thirds. That's when I knew this recipe was something special, something that converts even the skeptics at the table. It's the kind of side dish that quietly becomes the star.

Ingredients

• Butternut squash (about 2 lb): Choose one that feels heavy for its size and has a deep, matte orange color—these are sweeter and more tender when roasted.
• Pure maple syrup (2 tbsp): This is not the time to use the pancake kind; real maple syrup caramelizes beautifully and adds depth.
• Olive oil (2 tbsp): It helps the squash crisp at the edges and carries the flavors into every piece.
• Ground cinnamon and nutmeg (1/2 tsp and 1/4 tsp): These warm spices are the secret that makes people ask what you did differently.
• Sea salt and black pepper (1/2 tsp and 1/4 tsp): Fresh ground pepper makes a real difference here; don't skip that step.
• Fresh parsley or thyme (1 tbsp): A final sprinkle brightens everything and adds a fresh note against the richness.
• Toasted pecans or walnuts (2 tbsp, optional): If you use them, toast them yourself for about 5 minutes—the difference is noticeable.

Instructions

Get your oven ready and prep:

Preheat to 425°F and line your baking sheet with parchment paper. This step prevents sticking and makes cleanup effortless.

Toss everything together:

In a large bowl, combine your squash cubes with the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Use your hands if you need to—it's the best way to make sure every piece gets coated evenly.

Spread and space:

Arrange the squash on the baking sheet in a single layer with a little room between each piece. Crowding the pan steams the squash instead of letting it caramelize, so resist the urge to pile it up.

Roast and turn:

Roast for 30–35 minutes, stirring once halfway through. You'll know it's done when the edges are golden and slightly crispy and a fork slides through the centers easily.

Finish and serve:

Transfer to a serving dish while still warm and scatter fresh herbs and toasted nuts on top. Serve right away so the squash is still steaming.

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There's a moment, about halfway through roasting, when the maple and cinnamon smells hit you and you realize this simple dish is becoming something memorable. That's when I know dinner is going to feel a little special, even on an ordinary Tuesday night.

Variations to Try

Once you make this recipe a few times, you'll start seeing what else it can become. A pinch of cayenne or smoked paprika adds a subtle heat that guests don't immediately identify but somehow makes them ask for the recipe. If you're not a maple syrup devotee, honey works beautifully and creates a slightly different caramel note. Some people have swapped in brown sugar or even balsamic vinegar for something more savory—each version tells a different story.

Pairing Ideas

This squash shines alongside roasted chicken or turkey, but I've learned it's equally at home on a grain bowl with quinoa and roasted vegetables or on a simple green salad where the warmth of the squash creates an unexpected contrast. A crisp white wine like Sauvignon Blanc or even a light Pinot Grigio complements it perfectly if you're entertaining.

Make It Your Own

The beauty of this recipe is how forgiving it is—you can make it exactly as written and it will be delicious, or you can use it as a starting point for your own kitchen experiments. I've had people add rosemary, swap the nuts, or even drizzle it with a little balsamic at the end. The core technique is what matters.

• Prep your squash the night before and store it in the fridge to save time on busy days.
• If you're cooking for a crowd, this recipe doubles or triples easily on multiple baking sheets.
• Leftover roasted squash makes an excellent addition to soups, salads, or even blended into a creamy side dish the next day.

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This roasted butternut squash has a way of becoming a quiet favorite, the dish people think about long after the meal is over. It's simple enough for a weeknight and elegant enough for a celebration.