Roasted Butternut Squash


  • 6 cups (1.5 L) cubed and peeled butternut squash or carrots, about 1/2-inch (1 cm)
  • 1/4 cup (60 mL) E.D.SMITH® SYRUP, divided
  • 4 tsp (20 mL) olive oil
  • 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (2 mL) each salt and pepper

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  1. Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet.
  2. Toss the squash with 2 tbsp (30 mL) syrup, oil, thyme, salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake, tossing once, for 40 minutes or until tender.
  3. Transfer squash to a serving platter. Drizzle with remaining syrup before serving.


  1. Substitute sage or rosemary for the thyme.
  2. Serve with roast pork or chicken.