Description
A sweet and savory roasted butternut squash dish, caramelized with maple syrup and seasoned with warm cinnamon. Perfect as a side dish or a cozy snack that captures the flavors of autumn.
Ingredients
Scale
- 1 medium butternut squash (2–3 lbs), peeled and cubed
- 2 tbsp olive oil
- ¼ cup pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp salt
- Freshly cracked black pepper, to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Squash: Peel, seed, and cube the butternut squash into 1-inch pieces.
- Toss Ingredients: In a large bowl, toss squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Roast: Spread squash cubes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until tender and golden brown.
- Serve: Serve warm, drizzled with any leftover maple syrup or garnished with chopped nuts or fresh herbs if desired.
Notes
- Add a sprinkle of cayenne pepper for a spicy-sweet kick.
- For extra crunch, toss with toasted pecans or walnuts before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 150
- Sodium: 200mg
- Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g