Maple Roasted Butternut Squash

By Katie Workman

Serves 6

Peeling fresh butternut squash is easy if you have the right peeler, like the 5-in-1 peeler from Prepara.  It can strip, shred, peel, and grate, so it truly deserves a pace in your kitchen drawer; a real multipurpose tool.


This squash gets beautifully caramelized in the oven, and holds its own on any holiday table thanks to a glaze of butter and maple syrup spiked with cinnamon and cayenne, plus good old salt and pepper.  It’s perfect for Thanksgiving, Hannukah, Christmas, and any festive dinner…or it can turn a store-bought rotisserie chicken into a real fall or winter feast.

1 large butternut squash (about 3 pounds), peeled, seeded and cubed

2 tablespoons unsalted butter, melted

2 tablespoons maple syrup

½ teaspoon ground cinnamon

Pinch ground cayenne pepper

Kosher salt and freshly ground pepper to taste

  1. Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter and syrup, then sprinkle over the cinnamon, cayenne, and salt and pepper. Toss to combine.  Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. 
  2. Roast for about 15 minutes until tender and lightly browned on the bottom. Use a spatula to flip the squash (it won’t all be perfectly flipped; that’s okay!) and spread it back out on the baking sheet. Roast for another 15 until it is caramelized in spots and very tender. Serve hot or warm.


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