Maple Roasted Squash

Ingredients

• •2 lb butternut squash, peeled and cut into 1-inch wedges or cubes
• •3 tbsp pure maple syrup
• •2 tbsp unsalted butter, melted
• •1 tbsp olive oil
• •3/4 tsp salt
• •1/4 tsp black pepper
• •1/4 tsp cinnamon
• •1/4 tsp smoked paprika
• •4 fresh thyme sprigs
• •2 tbsp pepitas (pumpkin seeds), for garnish
• •pinch flaky sea salt, for finishing

Directions

1. 1Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. 2Whisk together maple syrup, melted butter, olive oil, salt, pepper, cinnamon, and smoked paprika in a large bowl.
3. 3Add squash pieces and toss until thoroughly coated in the maple butter mixture.
4. 4Spread squash in a single layer on the baking sheet without overlapping and tuck thyme sprigs among the pieces.
5. 5Roast for 20 minutes, then flip each piece and roast another 15–20 minutes until deeply caramelized and tender when pierced with a fork.
6. 6Transfer to a serving platter, drizzle any sticky pan juices over the top, scatter pepitas over, and finish with a pinch of flaky sea salt.

💡 Acorn squash or delicata squash (which you don't need to peel) work beautifully here. Pepitas are carried in the nut aisle or bulk section at most Canadian grocery stores; substitute toasted pumpkin seeds or chopped walnuts if needed.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.