Ingredients:

  • 2 lb Kabocha squash, seeded and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 3 tbsp pure maple syrup
  • 1 tbsp unsalted butter, melted
  • ¼ tsp ground cinnamon
  • Pinch of cayenne pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed Kabocha squash with olive oil, salt, and black pepper until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not touching to prevent steaming.
  4. Roast for 15–20 minutes until the edges are deep golden brown and the flesh is tender when pierced with a fork.
  5. While the squash is roasting, whisk together the maple syrup, melted butter, cinnamon, and cayenne pepper in a small bowl.
  6. Remove the pan from the oven, drizzle the maple glaze over the squash, and toss gently with a spatula to coat every piece.
  7. Return the pan to the oven for another 5–10 minutes until the glaze is bubbling and the squash has a sticky, mahogany-colored crust.