Ingredients
Scale
- 1 large butternut squash, about 3 pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh thyme leaves, plus more for serving
- 1/3 cup pumpkin seeds, toasted
- 1 teaspoon flaky sea salt, for serving
Instructions
- Heat the oven to 425 degrees F. Line a large rimmed sheet pan with parchment paper.
- Trim the ends of the butternut squash, peel it deeply until the flesh is fully orange, halve it, scrape out the seeds, and cut the flesh into 1 inch cubes.
- Toss the cubes with the olive oil, kosher salt, black pepper, garlic powder and smoked paprika until every piece is lightly coated.
- Spread the cubes on the sheet pan in a single layer with space between them, a cut face down wherever you can. Crowded cubes steam instead of roasting.
- Roast for 20 minutes without touching the pan, until the undersides are deeply golden and the edges start to darken.
- While the squash roasts, stir the maple syrup, melted butter, apple cider vinegar and thyme leaves together in a small cup.
- Flip the cubes, brush or drizzle the glaze over them, and return the pan to the oven for 8 to 10 minutes, until the glaze is shiny and set and the cubes are tender.
- Rest the tray for 2 minutes. Scatter with the toasted pumpkin seeds, extra thyme leaves and the flaky sea salt, and serve warm.
Nutrition
- Calories: 155
- Sugar: 10
- Sodium: 320
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 26
- Fiber: 5
- Protein: 2
- Cholesterol: 5