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
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 tablespoon maple syrup
• Flaky sea salt and black pepper to taste
• Small handful of fresh flat-leaf parsley, roughly chopped

Steps

1. 1

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

2. 2

   2. In a large bowl, whisk together the olive oil, garlic, smoked paprika, cumin, thyme, cayenne, and maple syrup, then toss the squash cubes through until evenly coated.

3. 3

   3. Spread the squash in a single layer on the prepared tray, making sure pieces are not touching — crowding causes steaming, not caramelizing.

4. 4

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

5. 5

   5. Season generously with flaky salt and black pepper, scatter over the fresh parsley, and serve immediately in a warm bowl.