Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Use a peeler to remove the tough skin from the butternut squash, then halve it lengthwise and scoop out the seeds.
Cut the squash into roughly 2-inch cubes, making sure they’re uniform for even roasting.
In a large mixing bowl, whisk together olive oil, maple syrup, smoked paprika, cinnamon, salt, and pepper until well combined.
Add the squash cubes to the bowl and toss gently with a silicone spatula until all pieces are evenly coated in the glaze.
Spread the coated squash cubes in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
Roast in the oven for about 25-30 minutes, turning once halfway through, until the edges are caramelized and golden brown.
Remove from the oven and let the squash rest for about 5 minutes, allowing flavors to settle and caramelization to intensify.
Gently transfer the squash to a serving dish or bowl, and optionally sprinkle with fresh herbs, feta, or toasted nuts for extra flavor and texture.
Enjoy the warm, sweet, smoky roasted butternut squash as a side or a cozy main dish.
