Description
This Maple-Roasted Butternut Squash recipe features tender, caramelized squash cubes enhanced with warm cinnamon and sweet maple syrup. Roasting brings out the natural sweetness of the butternut squash, creating a delicious side dish perfect for any meal or holiday gathering.
Ingredients
Scale
Squash
- 8 cups chopped butternut squash
Seasoning
- 2 tablespoons olive or avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon coarse salt
- ½ teaspoon pepper
Optional Garnish
- Italian parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting.
- Combine the Ingredients: In a large bowl, toss the chopped butternut squash with olive or avocado oil, maple syrup, cinnamon, coarse salt, and pepper, ensuring all pieces are evenly coated.
- Prepare the Baking Sheet: Grease a baking sheet or line it with parchment paper to prevent sticking.
- Arrange the Squash: Spread the coated squash in a single layer on the prepared baking sheet for even roasting.
- Roast and Toss: Bake the squash for 15 minutes, then use a spatula to toss and turn the pieces to promote even cooking.
- Finish Roasting: Return the squash to the oven and bake for an additional 15 to 20 minutes until the edges turn golden brown and crispy.
- Garnish and Serve: Optionally, sprinkle with chopped Italian parsley before serving to add a fresh herbal note.
Notes
- Use avocado oil for a slightly higher smoke point if preferred.
- Adjust cinnamon to taste for sweeter or spicier flavor.
- Maple syrup can be substituted with honey if not strictly vegan.
- Ensure the squash is cut into even pieces to promote uniform cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 6g
- Sodium: 240mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
