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Caramelized sheet pan butternut squash cubes on a warm cream platter, browned corners, parsley and a subtle maple-vinegar sheen. The lower title bubble reads Sheet Pan Butternut Squash Recipe.
Good Fork Daily Editorial Kitchen

Sheet Pan Butternut Squash Recipe

Sheet pan butternut squash with caramelized edges and tender centers, including cube size, spacing, seasoning and make-ahead guidance.
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Prep Time 18 minutes
Cook Time 32 minutes
Resting 3 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds peeled seeded butternut squash cut in 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chopped fresh parsley or sage

Equipment

  • Large rimmed sheet pan
  • Chef's knife
  • Vegetable peeler
  • Large mixing bowl
  • Thin spatula

Method
 

  1. Place a large bare metal sheet pan in the oven and heat to 425°F.
  2. Peel, seed and cut the squash into 3/4-inch cubes, trimming any very thin pieces that would burn before the center cubes soften.
  3. Toss squash with olive oil, salt, paprika and pepper until every surface has a light sheen.
  4. Carefully spread the squash on the hot pan in one layer with gaps. Roast 18 minutes without moving.
  5. Turn the cubes with a thin spatula and roast 8 to 15 minutes more, until browned on multiple sides and easily pierced without collapsing.
  6. Rest 3 minutes, then toss with maple syrup, vinegar and herbs. Taste before adding more salt.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov clean and chill practices provide the general framework for produce preparation and cooked-vegetable storage.
  • This recipe was developed through culinary research and editorial review.