Roasted Butternut Squash
Sweet and caramelized roasted butternut squash with a hint of cinnamon and maple syrup.
10 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Peel the butternut squash, then cut it in half lengthwise. Scoop out the seeds and discard them.
Cut the squash into 1-inch cubes and place them in a large mixing bowl.
Drizzle the olive oil and maple syrup over the squash cubes. Add the cinnamon, salt, and black pepper. Toss well to coat evenly.
Spread the squash cubes in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
Remove from the oven and let cool slightly before serving.
Chef's Tips
- Uniform Cubes: Cut the squash into even-sized pieces for consistent roasting.
- Extra Flavor: Add a pinch of nutmeg or smoked paprika for a deeper flavor profile.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Serving Suggestion: Top with toasted pecans or a sprinkle of feta cheese for added texture and flavor.
- Prep Ahead: Peel and cube the squash a day in advance and store it in the fridge to save time.
