Cinnamon Roasted Butternut Squash
4.90 From 539 reviews
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 –5
servings
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of
butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to
caramelized perfection.
Ingredients
- 1 large
butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 ½ tablespoons
extra-virgin olive oil
- 1 ½ tablespoons
pure maple syrup
- 1 ¾ teaspoons
kosher salt do not use table salt,
or the recipe will be too salty (or reduce the amount and add a bit at the
end as needed)
- ¾ teaspoon
ground cinnamon
- ½ teaspoon
ground black pepper
- 1 tablespoon
chopped fresh rosemary
Instructions
- Position
racks in the upper and lower thirds of your oven and preheat the oven to
400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place
the squash cubes in a large bowl. Drizzle with the olive oil and maple
syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to
coat, then divide between the two baking sheets, discarding any excess
liquid with that collects at the bottom of the bowl. Spread the cubes
in a single layer on the prepared baking sheets, taking care that they do
not overlap.
- Place
the pans in the upper and lower thirds of your oven and bake for 15
minutes. Remove the pans from the oven, turn the cubes with a spatula,
then return to the oven, switching the pans’ positions on the upper and
lower racks. Continue baking until the squash is tender, about 10 to 15
additional minutes. Remove from the oven and sprinkle the rosemary over
the top. Serve warm.
https://www.wellplated.com/cinnamon-roasted-butternut-squash/