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Roasted Butternut Squash with Fall Spices

Roasted butternut squash with fall spices turns tender and browned at the edges in a hot oven. Maple syrup, cinnamon, and nutmeg coat each cube for a simple seasonal side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1.5 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the squash in a large bowl with the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
  4. Spread the squash in a single layer on the baking sheet.
  5. Roast for 25 to 35 minutes, stirring once halfway through, until fork-tender and browned at the edges.

Notes

For browned edges, spread the squash in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sugar option, omit the maple syrup.