A simple and flavorful way to roast winter squash, caramelizing its natural sweetness and bringing out rich, nutty flavors.

2 lbs squash (butternut, acorn, or delicata), peeled, seeded, and cut into 1-inch cubes or slices
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp maple syrup or honey (optional, for extra caramelization)

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Preheat your oven to 425°F (220°C).
In a large bowl, toss the squash pieces with olive oil, salt, pepper, thyme, and maple syrup or honey if using.
Arrange the squash in a single layer on a baking sheet lined with parchment paper, cut-side down if slices.
Roast in the preheated oven for 20 minutes.
Carefully flip the squash pieces and continue roasting for another 15–20 minutes, until tender and golden brown at the edges.
Remove from the oven and let cool slightly before serving.

Use any winter squash—each variety brings a slightly different flavor profile.
For extra texture, sprinkle a handful of toasted seeds (e.g., pepitas) over the squash before serving.
Leftovers can be stored in the fridge for up to 4 days and reheated gently or added to salads.
To make it vegan, skip the honey and use maple syrup only.