Maple Roasted Butternut Squash With Sage

What makes this maple roasted butternut squash work?

Maple Roasted Butternut Squash serves 8 and takes 55 minutes. Roasting squash in a single layer at high heat concentrates its flavor. Maple syrup is added partway through cooking so it glazes the cubes instead of burning on the pan. ^[1]

Ingredients

For 8 servings: 3 pounds peeled and seeded butternut squash, cut into 1-inch cubes; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons pure maple syrup; 3 tablespoons unsalted butter; 12 fresh sage leaves; 1 tablespoon apple cider vinegar; 1/3 cup toasted pumpkin seeds. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. ^[1]

Step-by-step method

1. Heat the oven to 425°F. Toss squash with olive oil, salt and pepper on two rimmed sheet pans; spread into single layers. ^[1]

2. Roast 20 minutes. Turn the cubes, drizzle with maple syrup and roast 10 to 15 minutes more until browned and tender. ^[1]

3. Meanwhile, melt butter in a small skillet. Add sage and cook until the leaves crisp and the butter smells nutty; remove from heat. ^[1]

4. Combine the hot squash on a platter, drizzle with brown butter and apple cider vinegar, and toss gently. ^[1]

5. Top with crisp sage and pumpkin seeds. Taste and adjust salt before serving. ^[1]

Make ahead, substitutions and storage

Peel and cube the squash up to three days ahead or buy fresh pre-cut squash. Roast up to one day ahead and rewarm at 400°F; add sage and seeds after reheating. For vegan diners, brown a plant-based butter or use olive oil. Refrigerate within two hours and use within three to four days. ^{[1] [2]}

Refrigerate roasted squash in shallow containers within two hours and use it within four days. Reheat on a sheet pan to 165°F so the edges caramelize again. If making it ahead, undercook by a few minutes and add maple syrup and toasted seeds during the final reheating. ^[2]