Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Using a sharp chef’s knife, carefully cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
Peel the squash halves with a vegetable peeler, aiming for smooth, even edges to remove the tough skin.
Cut the peeled squash into 1-inch cubes, making sure they are evenly sized for uniform roasting.
In a large bowl, toss the cubes with olive oil, salt, smoked paprika, and maple syrup if using, until all pieces are well coated and fragrant.
Spread the coated cubes evenly on the prepared baking sheet, ensuring they are in a single layer without overlapping.
Roast in the oven for 25-30 minutes, or until the edges are golden brown and caramelized, and the squash feels tender when pierced with a fork.
Remove from the oven and let the squash rest for 5 minutes, allowing the flavors to settle and the edges to crisp further.
Gently toss the squash again with a silicone spatula to redistribute any juices and ensure even flavor.
Finish with a sprinkle of lemon zest for a fresh brightness, if desired, and serve warm as a flavorful side or centerpiece.
