Roasted Butternut Squash - E.D.SMITH®

Roasted Butternut Squash

A simple recipe adding some flavor to your already amazing roasted butternut squash.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Difficulty Level Easy
Servings 8


  • 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


  • Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet.
  • 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.
  • 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.
Type Sandwiches, Pizza & Savoury Snacks
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Summer Fun - Thanksgiving, Autumn & Halloween