Ingredients:

  • 2 lbs Hubbard squash, peeled and cubed into 1.5-inch pieces
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 2 tbsp pure maple syrup
  • 1 tbsp melted unsalted butter
  • ½ tsp ground cinnamon
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the Hubbard squash in half to create a stable base, then peel the skin and cut the flesh into uniform 1.5-inch cubes.
  2. In a large bowl, toss the squash cubes with olive oil, salt, and pepper until evenly coated.
  3. Spread the cubes in a single layer on a parchment-lined baking sheet and roast for 30 to 35 minutes until edges are deep golden brown.
  4. While the squash roasts, whisk together the maple syrup, melted butter, cinnamon, and thyme.
  5. Remove the pan from the oven, drizzle the glaze over the squash, and toss gently.
  6. Return to the oven for another 10 minutes until the glaze bubbles and the squash is fragrant.