Cinnamon Roasted Butternut Squash
This maple cinnamon oven roasted butternut squash is one delicious vegetable side dish. Simple to make, and pairs well with many main dishes!
Servings: 4 servings
Ingredients
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 2 tablespoons olive oil
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.
- Roast until the edges are golden brown and begin to caramelize, about 30 to 35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.
Notes
Storage: Store leftovers for up to 3 days in the frdge and reheat in a hot oven.
Make ahead: You can toss the squash in the seasonings a couple of hours before you are ready to cook it.
Tip: Check out my post to learn how to prep butternut squash quickly and easily.
Nutrition
Calories: 175kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 688mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19934IU | Vitamin C: 39mg | Calcium: 107mg | Iron: 1mg
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