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Maple-Roasted Butternut Squash

Cubes of seasonal butternut squash perfectly compliment meaty morsels in chef Michael Romano's Grilled Lamb Chops appetizer.




  • 2 tablespoons unsalted butter
  • 2 butternut squash, necks only, peeled and cut into twenty-four 1-inch cubes
  • 1/8 teaspoon Aleppo pepper
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon coarse salt


  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Place butter in a 13-by 9-inch baking dish and transfer to oven; heat until butter is melted.

  3. Step 3

    Remove baking dish from oven. Add squash cubes and Aleppo pepper; toss to combine. Return baking dish to oven and roast, shaking dish occasionally, until squash is tender and browned, 15 to 20 minutes.

  4. Step 4

    Remove baking dish from oven. Gently stir in maple syrup and season with salt. Return to oven and roast 2 to 3 minutes more. Keep warm until ready to serve.

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