Description
Sweet and savory Roasted Butternut Squash Ham with maple, herbs, and spices—an easy, festive side dish for fall and holidays.
Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled and diced into 1-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1½ tablespoons fresh rosemary, finely chopped
- ½ tablespoon fresh sage, finely chopped
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 2½ tablespoons extra virgin olive oil
Instructions
- Preheat the oven
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it. - Prepare the squash
Peel the butternut squash, remove seeds, and cut into evenly sized 1-inch cubes to ensure even roasting. - Season the squash
In a large bowl, combine the squash cubes with salt, pepper, rosemary, sage, and cinnamon. - Add liquids
Drizzle the olive oil and maple syrup over the squash. Toss thoroughly until all pieces are evenly coated. - Arrange for roasting
Spread the squash in a single layer on the prepared baking sheet. Avoid overcrowding to promote caramelization. - Roast
Roast for 30–40 minutes, flipping halfway through, until the squash is tender and golden brown on the edges. - Serve
Taste and adjust seasoning if needed. Serve warm alongside ham or your favorite main dish.
Notes
Even-sized cubes roast more evenly.
Fresh herbs provide the best flavor, but dried can be used in smaller amounts.
Add maple syrup halfway through roasting for lighter caramelization if preferred.