Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Using a sharp vegetable peeler, carefully peel the tough skin off the butternut squash until smooth.
Slice off both ends of the squash, then cut it in half lengthwise. Scoop out the seeds with a spoon.
Cut the squash into 1-inch cubes, making sure they are as uniform as possible for even roasting.
In a large bowl, toss the cubes with olive oil, maple syrup, salt, black pepper, and fresh thyme until evenly coated.
Spread the coated squash cubes on the prepared baking sheet in a single layer, ensuring they aren’t crowded.
Roast in the oven for about 30-35 minutes, flipping or shaking the pan halfway through, until the edges are golden and caramelized.
Once roasted, remove from the oven and let the cubes rest for about 5 minutes—this helps them set and enhances flavor.
Transfer the squash to a serving dish and optionally drizzle with balsamic vinegar for extra smoky tang.
Serve warm as a side dish, salad ingredient, or hearty addition to grain bowls. Enjoy the sweet, savory, and caramelized flavors!
