Glazed Roasted Butternut Squash

Name: Glazed Roasted Butternut Squash
Prep time: 22 min
Cook time: 35 min
Total time: 57 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds (about 2 medium squash) (1360 g) butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 8 cups cubed); 3 tablespoons (45 ml) olive oil; 1 teaspoon (6 g) kosher salt, divided: ¾ teaspoon for roasting, ¼ teaspoon for the glaze; ½ teaspoon (1 g) black pepper, freshly ground; 3 tablespoons (42 g) unsalted butter, cut into pieces; ¼ cup (80 ml) pure maple syrup; 1 teaspoon (2.6 g) ground cinnamon; ⅛ teaspoon (0.3 g) ground nutmeg (optional); 1 teaspoon (5 ml) fresh lemon juice

From the MyKitchenBank Kitchen

Cubes of butternut squash roast until tender and caramelized at the edges, then get tossed in a warm maple-cinnamon butter glaze and returned to the oven for a sticky, glossy finish. An easy, crowd-pleasing side for fall dinners.

Prep: 22 min
Cook: 35 min
Wait: 3 min
Total: 1 hr
Makes: About 6 cups (6 side servings)

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Steps

Before you start

Position oven racks in the upper and lower thirds and start preheating to 425°F (220°C) before you cut the squash, so the oven is fully hot when the pans go in.
Use two large rimmed baking sheets, or the squash will steam instead of browning.
Cut the squash into even ¾-inch (2 cm) pieces and pat them dry if they feel wet so everything roasts at the same rate.
Timing: the oven time is about 35 minutes; make the glaze during the last 5 minutes of the first roast.

1
Preheat and prep pansOven 425°F / 220°C
- Place oven racks in the upper and lower thirds and preheat to 425°F (220°C).
- Line two large rimmed baking sheets with parchment if desired.
- The oven heats while you cut the squash in the next step.
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Ready when: Oven reaches 425°F (220°C) by the time the squash is cut
Tip: A fully hot oven gives better browning from the start.
2
Peel and cube squash
- Trim both ends of each squash.
- Cut the neck from the bulb, peel both with a vegetable peeler until no pale-green skin remains, halve the bulb and scoop out the seeds.
- Cut everything into even ¾-inch (2 cm) cubes.
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Ready when: Cubes are uniform and the flesh is deep orange with no green skin
Tip: Stand the squash on its flat cut end so it doesn't wobble while you cut.
3
Season the squash
- In a large bowl, toss the cubes with the olive oil, ¾ teaspoon of the salt, and the pepper until every piece is lightly and evenly coated.
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Ready when: All cubes look glossy with no dry spots
4
Roast until tenderOven 425°F / 220°C
- Divide the squash between the two baking sheets in a single layer with space between pieces.
- Roast at 425°F (220°C), swapping pan positions and stirring at the 12-minute mark, for 25 minutes total.
- Make the glaze (next step) during the last 4 to 5 minutes.
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Ready when: A knife slides in easily and the edges are golden brown
Tip: Don't crowd the pans; touching cubes steam and turn mushy.
5
Make the glaze
- While the squash finishes roasting, combine the butter, maple syrup, cinnamon, nutmeg (if using), and remaining ¼ teaspoon salt in a small saucepan over medium-low heat.
- Stir until the butter melts and the mixture is smooth and just beginning to bubble, about 2 minutes.
- Remove from the heat and stir in the lemon juice.
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Ready when: Glaze is smooth, fragrant, and barely bubbling at the edges
Tip: Keep the heat gentle; maple syrup scorches quickly.
6
Glaze the squash
- Remove the pans from the oven and drizzle the glaze evenly over the hot squash.
- Stir gently with a spatula to coat every piece.
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Ready when: Squash is coated and shiny
7
Finish in the ovenOven 425°F / 220°C
- Return the pans to the 425°F (220°C) oven and roast 10 minutes more, stirring once halfway, until the glaze thickens and clings to the squash.
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Ready when: Glaze is sticky and bubbling with deep amber edges on the squash, but not blackened
Tip: Watch closely in the last few minutes, as sugar goes from caramelized to burnt fast.
8
Rest and serve
- Let the squash sit on the pans for 3 minutes so the glaze sets slightly, then scrape up any caramelized bits and transfer to a serving dish.
- Serve warm.
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Ready when: Glaze is tacky and clinging to the cubes

Good to know

Tips

Cut cubes evenly so they roast at the same rate.
Use pure maple syrup, not pancake syrup, for the best flavor and caramelization.
To make peeling easier, pierce the squash and microwave for 2 minutes to soften the skin slightly.
Finish with flaky salt, toasted pecans, or fresh thyme for extra texture and flavor.

Make ahead

Peel and cube the squash up to 2 days ahead and refrigerate in an airtight container. Roast through the first roasting step up to 1 day ahead and refrigerate; reheat in a 425°F (220°C) oven for 8 minutes, then glaze and finish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months on a flat tray, then bagged; texture will be softer. Reheat in a 400°F (200°C) oven for 10 minutes or in a skillet over medium heat until hot.

Substitutions

unsalted butter → vegan butter or extra olive oil. Makes the dish dairy-free; the glaze will be slightly less rich.
pure maple syrup → honey or light brown sugar plus 1 tablespoon water. Honey browns faster, so watch the final roast closely.
butternut squash → kabocha or acorn squash, or pre-cut butternut cubes. Peeling is optional for acorn and kabocha since their skin is edible. Adjust roasting time by a few minutes.
ground cinnamon → smoked paprika and a pinch of cayenne. Creates a sweet-smoky-spicy glaze instead.