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Maple Cinnamon Roasted Butternut Squash

A sweet and savory roasted butternut squash dish with maple syrup and cinnamon, perfect for autumn dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Autumn
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece butternut squash, peeled and cubed Cut into even 1-inch thick cubes for uniform cooking.
  • 2 tablespoons olive oil For coating the squash.
  • 1/4 cup maple syrup Adds sweetness.
  • 1 teaspoon ground cinnamon For warm flavor.
  • to taste Salt and pepper Adjust seasoning to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash and cut it into even cubes, about 1-inch thick.
  3. In a large bowl, combine the cubed butternut squash with olive oil, maple syrup, ground cinnamon, salt, and pepper. Toss well until the squash is fully coated.
Cooking
  1. Spread the coated squash in a single layer on a baking sheet.
  2. Bake for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through for even roasting.
Serving
  1. Once roasted, remove from oven, let cool slightly, and serve warm. Optionally, sprinkle with additional cinnamon or garnish with fresh herbs.

Notes

Pairs well with roasted chicken, turkey, fresh spinach salad, or creamy mashed potatoes. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat at 350°F (175°C) for 10-15 minutes.