Roasted Butternut Squash
Tender roasted butternut squash gets golden and caramelized around the edges, with maple syrup and cinnamon adding just the right amount of sweetness. It is an easy fall side dish that is perfect for weeknight dinners or your Thanksgiving table!
Servings: 6 people
Calories: 108kcal
Ingredients
- 1 large butternut squash, about 2 ½ to 3 pounds, peeled, seeded, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. If needed, use two baking sheets so the squash can be spread out without overcrowding.
- Add the cubed butternut squash to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with salt, cinnamon, and pepper. Toss until the squash is evenly coated.
- Spread the squash in a single layer on the prepared baking sheet(s), leaving a little space between the pieces. This helps the squash caramelize instead of steam.
- Roast for 15 minutes. Carefully flip the squash, then continue roasting for 15 to 20 minutes, or until the edges are golden brown and the centers are fork-tender.
- Season with additional salt to taste, if needed. Serve warm or at room temperature.
Nutrition
Serving: 1portion | Calories: 108kcal