Roasted Butternut Squash
This Roasted Butternut Squash is an easy and delicious side dish with caramelized edges and a hint of warm cinnamon. Tossed with olive oil, pure maple syrup, and simple seasonings, it’s roasted to perfection for a naturally sweet and savory flavor. Perfect for holiday dinners or a cozy fall meal!
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Servings: 10
INGREDIENTS
- 1 large (3 lb) butternut squash (6-7 cups) peeled and diced into 1 inch cubes
- 1 Tablespoon olive oil plus more for greasing the pan
- 2 Tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
INSTRUCTIONS
- Preheat the oven to 425°F and grease a large sheet pan with a drizzle of olive oil.1 Tablespoon olive oil
- Add the squash to the prepared pan and toss with the olive oil, maple syrup, cinnamon, and salt to coat evenly. Spread it out evenly into a single layer, with no squash overlapping. Separate the squash onto a second sheet pan if it's overcrowded. If the squash is too close they will steam rather than roast and caramelize.1 large (3 lb) butternut squash, 2 Tablespoon maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the squash is fork tender and the edges are golden and caramelized.
Notes
Butternut Squash. You need a large 3lb squash to yield the amount of squash required in this recipe. You can use two small squash if needed or purchase 6-7 cups of pre-cut squash to save prep time.
Nuts. Toss in pecans or walnuts after stirring halfway through to add some crunch.
Herbs. For more savory flavor, add a Tablespoon of fresh chopped rosemary, like in these rosemary roasted sweet potatoes.
Store. Store leftover squash in an airtight container in the fridge for up to 4 days.
Reheat. Reheat in the oven or air fryer at 375°F for 5-10 minutes or in a skillet over medium heat.
Nutrition
Serving: 12cup | Calories: 96kcal | Carbohydrates: 18.6g | Protein: 1.4g | Fat: 2.9g | Cholesterol: 0mg | Sodium: 238.5mg | Fiber: 2.7g | Sugar: 1.4g
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