Caramelized butternut squash glazed with maple syrup, cinnamon, and butter — a warm, sticky-sweet holiday-worthy side dish that melts in your mouth.

1 medium butternut squash, peeled, seeded, and sliced or cubed

2 tablespoons butter (or plant-based butter)

3 tablespoons pure maple syrup

1/2 teaspoon ground cinnamon

Pinch of salt

Black pepper to taste

Fresh thyme leaves or chopped herbs (optional garnish)

Lemon zest or a squeeze (optional)

1. Preheat oven to 400°F (200°C) and line a baking sheet.

2. Cut squash into even slices or cubes.

3. In a small pan, melt butter and whisk with maple syrup, cinnamon, salt, and pepper.

4. Spread squash pieces on the tray in a single layer.

5. Brush or drizzle half the glaze over the squash.

6. Roast for 20 minutes, then flip and brush remaining glaze.

7. Roast 10–15 more minutes until caramelized and tender.

8. Optional: Broil 1–2 minutes for deeper caramel edges.

9. Garnish with herbs and lemon if desired. Serve warm.

Don’t overcrowd the tray to ensure proper caramelization.

Use plant-based butter for a vegan version.

Add chopped pecans in the last few minutes for crunch.

Keywords: caramelized butternut squash, maple glazed squash, holiday squash side dish