Ingredients:

  • 1 medium Butternut Squash (approx. 1.2 kg / 2.5 lbs), peeled, seeded, and cubed into 1-inch pieces.
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil.
  • 1 Tbsp (15 ml) Grade A Dark/Very Dark Maple Syrup.
  • ¾ tsp (4 g) Fine Sea Salt.
  • ½ tsp (2 g) Freshly Ground Black Pepper.
  • 1 tsp (5 g) Fresh Thyme Leaves, stripped from the stem.

Instructions:

  1. Preheat the Oven: Position an oven rack in the middle and preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the Squash Safely: Remove the tough skin of the butternut squash using a peeler. Slice off the stem and base ends. Cut the squash in half lengthwise, scoop out the seeds, and chop the squash flesh into consistent 1-inch (2.5 cm) cubes.
  3. Oil the Squash: Place the cubed squash into a large mixing bowl. Drizzle with the 2 Tbsp of olive oil and toss thoroughly until every piece is lightly coated.
  4. Add Flavouring: Sprinkle the salt, pepper, and fresh thyme leaves over the oiled squash. Add the maple syrup. Toss again until the spices and syrup are evenly distributed.
  5. Spread for Success: Transfer the seasoned squash to the prepared baking sheet, ensuring the squash is spread in a single layer to avoid steaming.
  6. Initial Roast: Place the tray in the preheated oven and roast for 20 minutes.
  7. Flip and Finish: Carefully remove the tray, use a spatula to flip or stir the squash gently. Return the tray to the oven and roast for another 10–15 minutes, or until the squash is tender and has beautifully caramelized, slightly darkened edges.
  8. Final Touches: Taste for seasoning and serve the maple-kissed roasted butternut squash immediately.