Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp pure maple syrup
  • 2 tbsp unsalted butter, melted
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp toasted pecans, crushed

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper until every piece is evenly coated.
  3. Spread the squash across the baking sheet in a single layer, ensuring pieces are not touching to prevent steaming. Roast for 25–30 minutes, flipping the pieces halfway through, until edges are deeply browned and the centers are velvety.
  4. Remove the pan from the oven. Immediately drizzle the maple syrup and melted butter over the hot squash, then sprinkle with cinnamon and nutmeg. Toss gently on the pan to coat.
  5. Return the pan to the oven for 5 final minutes to allow the sugars to bubble and tack onto the squash.
  6. Remove from heat and garnish immediately with fresh chopped rosemary and crushed toasted pecans.