Roasted Winter Squash

Makes 4-5 servings


  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes. Substitute other winter squash, if desired.
  • 1 1/2 Tbsp. olive oil
  • 1 1/2 Tbsp. pure maple syrup
  • 1 3/4 tsp. kosher salt (not table salt or the recipe will be too salty)
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. chopped fresh rosemary


  1. Position racks in the upper and lower thirds of oven and preheat to 400 F. Generously coat two baking sheets with oil.
  2. Place squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid that collects at the bottom of the bowl. Spread cubes in a single layer on the baking sheets, taking care they do not overlap.
  3. Place pans in oven and bake for 15 minutes. Turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove and sprinkle the rosemary. Serve warm.

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