Maple Roasted Butternut Squash

Step 1

Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to peel and prepare squash for roasting, see this post.

Step 2

Line each rimmed baking sheet with parchment paper or foil. This lining step is optional, but recommended-- it will protect the baking sheet as the sugars caramelize, so it will be easier to clean. It will also make it easier to release the roasted butternut squash from the pan. Spread out the cubes on the baking sheets.Spread out the cubes in a single layer. Drizzle the squash on each baking sheet of squash with 1 tablespoon of olive oil and 1 tablespoon of maple syrup (2 tablespoons of olive oil and 2 tablespoons of maple syrup total).

Step 3

Sprinkle each baking sheet evenly with 1/4 teaspoon of sea salt, 1/4 teaspoon of cinnamon and a pinch of cayenne pepper (1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, and 2 pinches of cayenne pepper total).

Step 4

Toss the squash on the sheets with clean hands to coat evenly. Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, until the largest piece of squash is fork-tender all the way through. Remove the baking sheets from the oven and turn on the broiler. If you used parchment paper, slide the squash cubes off of the paper onto the baking sheet for this final step - parchment should not be placed under the broiler.

Step 5

Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize. The squash should be golden brown-- careful, it will brown very fast. Don't let it burn! Serve warm.