Roasted butternut squash

Ingredients

• 1 medium butternut squash (about 1 kg), peeled and cut into 3 cm cubes
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme
• ½ teaspoon chili flakes
• 1 tablespoon maple syrup
• Salt and black pepper to taste
• Fresh flat-leaf parsley, roughly chopped, to finish

Steps

1. 1

   1. Preheat the oven to 220°C (425°F) and line a large baking tray with parchment paper.

2. 2

   2. In a large bowl, toss the squash cubes with olive oil, garlic, smoked paprika, cumin, thyme, chili flakes, maple syrup, salt, and pepper until evenly coated.

3. 3

   3. Spread the squash in a single layer on the prepared tray, ensuring the pieces do not overlap — this is key for caramelization.

4. 4

   4. Roast for 35–40 minutes, flipping once halfway through, until the edges are deeply golden and the centers are fork-tender.

5. 5

   5. Transfer to a serving bowl and scatter with fresh parsley before serving immediately.