Roasted Butternut Squash with Maple & Rosemary
Tender, caramelized butternut squash roasted with pure maple syrup, olive oil, warm cinnamon, and a finish of fresh rosemary. An easy, crowd-pleasing side that tastes like fall and pairs with everything from roasted chicken to holiday mains.
Equipment
- Oven
- 2 rimmed baking sheets
- Nonstick cooking spray
- Large mixing bowl
- Thin metal spatula
Ingredients
For the Squash
- 1 large butternut squash (about 3 lb / 1.36 kg), peeled, seeded, cut into 1-inch cubes
- 1 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp pure maple syrup
- 1 3/4 tsp kosher salt Do not substitute table salt (denser); start lower and adjust after roasting.
- 3/4 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat and Prep the Pans: Position oven racks in the upper and lower thirds and preheat to 400°F (200°C). Generously coat two rimmed baking sheets with nonstick spray. Tip: Two pans prevent overcrowding, which is key for caramelization instead of steaming.
- Season the Squash: Place the 1-inch squash cubes in a large bowl. Drizzle with olive oil and maple syrup. Sprinkle in the kosher salt, cinnamon, and black pepper. Toss until every surface looks glossy and evenly coated. Tip: If extra liquid pools in the bottom of the bowl, discard it so it doesn’t puddle on the pan (puddles = soggy squash).
- Spread for Maximum Browning: Divide the squash between the two prepared sheets. Spread into a single, non-overlapping layer. Tip: Give each cube breathing room. Touching pieces won’t brown as nicely.
- Roast and Rotate: Slide both pans in—one on the upper rack, one on the lower. Bake 15 minutes. Pull them out, turn the cubes with a thin spatula, then switch pan positions (upper ↔ lower). Return to the oven and continue roasting 10–15 minutes, until the squash is fork-tender with browned edges. Tip: If your oven runs cool, add 2–3 minutes; if the edges get dark early, move pans to the center.
- Finish with Rosemary: Remove from the oven and scatter chopped rosemary over the hot squash. Toss on the pan so the residual heat releases aromatic oils. Taste and, if needed, adjust salt right on the sheet. Serve: Hot from the pan or hold warm at 200°F (95°C) for 10–15 minutes.
Notes
Salt matters: Stick with kosher salt; table salt is denser and can over-salt the dish. If using a different brand of kosher salt, season to taste after roasting.
Make-ahead tip: Cube squash up to 2 days ahead and refrigerate in an airtight container.
Serving ideas: Finish with a squeeze of lemon, toasted pepitas, or crumbled feta.
Make-ahead tip: Cube squash up to 2 days ahead and refrigerate in an airtight container.
Serving ideas: Finish with a squeeze of lemon, toasted pepitas, or crumbled feta.