Roasted Squash with Maple

Squash is one of the Three Sisters — corn, beans, and squash — central to Indigenous companion-planting and culinary traditions across North America. This simple side roasts acorn or butternut squash with maple syrup, butter, and cinnamon until deeply caramelized and tender.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 1 medium acorn squash or butternut squash (about 2 lbs), halved, seeded, and sliced into 1/2-inch wedges
• 3 tablespoons unsalted butter, melted
• 3 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• to taste Pinch of black pepper
• 2 tablespoons chopped toasted pecans, for garnish (optional)

Instructions

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Arrange the squash wedges in a single layer on the baking sheet.
3. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Brush the mixture generously over both sides of the squash wedges.
5. Roast for 20 minutes, then flip each wedge and brush with any remaining glaze.
6. Continue roasting another 12-15 minutes, until the squash is fork-tender and caramelized at the edges.
7. Transfer to a serving platter, sprinkle with toasted pecans if using, and serve warm.