Description
Sweet Maple Glazed Roasted Squash brings autumn’s best to your table. Tender squash, sweet maple, and warm spices make this dish a comforting, easy side.
Ingredients
Scale
- Main Ingredients:
- 1 large butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
- Flavor Boosters:
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional Add-ins:
- 1/2 cup pecan halves
- Finishing Touches:
- Fresh thyme sprigs, for garnish
Instructions
- Prep Your Squash:: First things first, let’s get that butternut squash ready. Carefully peel it – I find a good vegetable peeler is a lifesaver here, seriously. Then, scoop out those seeds and strings. Now, chop it into roughly 1-inch cubes. Don’t stress if they’re not all perfectly uniform; a little variation means different textures, which I actually love. My kitchen counter usually looks like a squash explosion by this point, but it’s all part of the process, right?
- Whisk Up the Glaze:: In a big bowl, whisk together the pure maple syrup, olive oil, ground cinnamon, nutmeg, salt, and pepper. Give it a good stir until everything is well combined and you can really smell those spices mingling. This is where the magic starts to happen! Make sure it’s a bowl big enough to toss the squash in later; I’ve definitely tried to use a too-small bowl and ended up with half the glaze on the counter. Oops!
- Toss and Spread:: Add your cubed butternut squash to the bowl with the glaze. Toss it all together really well, making sure every single piece of squash is coated. You want that sweet, spiced goodness everywhere! Then, spread the squash out in a single layer on a large baking sheet. Don’t overcrowd the pan, hon, or your squash will steam instead of roast, and we want that lovely caramelization!
- First Roast:: Pop your baking sheet into a preheated oven at 400°F (200°C) and let it roast for about 15-20 minutes. Keep an eye on it; you’re looking for the edges to start getting tender and a little golden. This is where the squash really starts to soften up and absorb all those amazing flavors. The smell filling your kitchen will be absolutely divine, I promise!
- Add Pecans & Second Roast:: Take the squash out of the oven, give it a good stir, and if you’re using them, scatter the pecan halves over the squash. I love how the pecans get toasty. Return the pan to the oven for another 15-20 minutes, or until the maple glazed roasted squash is fork-tender and beautifully caramelized. Every oven is a little different, so trust your eyes and your fork!
- Garnish and Serve:: Once your sweet maple glazed roasted squash is perfectly roasted and glistening, pull it out of the oven. Transfer it to a serving dish and scatter those fresh thyme sprigs over the top. The fresh green against the golden squash just looks so pretty, and the aroma is incredible. Serve it warm and watch it disappear; it’s honestly that good!