Preheat the oven to 400°F (200°C).

Peel the butternut squash, slice in half, and scoop out the seeds.

Cut the squash into uniform 1-inch cubes and transfer to a bowl.

Add olive oil, smoked paprika, garlic powder, cayenne pepper, dried thyme, salt, and black pepper to the bowl and toss to coat.

Spread the seasoned squash on a parchment-lined baking sheet in a single layer.

Roast the squash for 15 minutes, then check for softness and browning.

Drizzle with maple syrup and toss gently to redistribute.

Return to the oven and roast for an additional 10-15 minutes until golden and tender.

Transfer to a platter and garnish with fresh parsley before serving.