Make this recipe to us in Butternut, Fresh Corn, and Black Bean Quesadillas.

Serves 3 to 4 as a side or yields enough for the quesadilla recipe

  • 3 cups small-diced (1/2 inch) peeled butternut squash (about 14 ounces)
  • 2 tablespoons olive oil or canola oil
  • 1/2 teaspoon kosher salt
  • Maple-Lime Butter (optional, below)

Heat the oven to 450 degrees. Line a heavy-duty rimmed sheet pan with parchment paper. Toss the squash with the oil and salt. Spread the squash in one layer on the sheet pan. Roast, flipping once with a spatula if you like, until the squash is tender and nicely browned around the edges, 25 to 30 minutes. Transfer to a mixing bowl. Drizzle with some of the Maple-Lime Butter if using (you may not need all of it) and toss gently.


To make Maple-Lime Butter, melt 1 tablespoon unsalted butter in a small saucepan over medium-low heat. Add 2 teaspoons maple syrup, 1 teaspoon fresh lime juice, and a pinch of salt. Whisk well and remove from the heat.