Maple-Sage Roasted Butternut Squash
A little maple syrup and chopped sage go a long way here. Cut the squash evenly and give it room on the pans so the edges can brown. Already peeled and cubed squash works if you want to save some chopping. This makes enough for 10–12 people as a side, and you can halve everything for a smaller batch.
Ingredients
4 pounds prepared butternut squash, peeled, seeded, and cut into 1-inch cubes; weigh after peeling and seeding, or use 4 pounds packaged cubes
⅓ cup olive oil
3 tablespoons pure maple syrup, or honey
1 tablespoon garlic powder
15 fresh sage leaves, finely chopped
1½ teaspoons kosher salt
1 teaspoon black pepper
Instructions
Heat the oven to 400°F. Line two large, rimmed baking sheets with oven-safe parchment or foil. If your sheets are small, have an extra one ready or plan to roast in batches.
Put the 1-inch squash cubes in a large bowl. Add the olive oil, maple syrup or honey, garlic powder, chopped sage, kosher salt, and black pepper. Toss until the cubes are evenly coated.
Divide the squash between the sheets and spread it into a single layer with a little space between the pieces. Move some to another sheet or roast in batches if the pans are crowded; do not stack the cubes.
Roast for about 30–40 minutes. After 15–20 minutes, turn the cubes with a spatula and swap the pans between oven racks. Begin checking at 30 minutes. The squash is ready when a fork slides into the center easily and the edges are browned. Add time if needed rather than serving firm pieces.
Taste and serve warm. If making a smaller batch, halve every ingredient and use enough pan space to keep the squash in one layer; start checking for doneness at 30 minutes.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room or outdoor temperature is above 90°F. Use within 3–4 days and reheat to 165°F throughout.