Description
A delicious and easy recipe for Cinnamon Roasted Butternut Squash that makes a perfect side dish for any meal. The combination of sweet maple syrup, warm cinnamon, and fragrant rosemary creates a flavorful and comforting dish.
Ingredients
Scale
Ingredients:
- 1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt (do not use table salt)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat Oven: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Coat two baking sheets with nonstick spray.
- Prepare Squash: In a large bowl, toss squash cubes with olive oil, maple syrup, salt, cinnamon, and pepper. Divide between baking sheets in a single layer.
- Bake: Bake for 15 minutes, then turn cubes and switch positions of pans. Continue baking for 10-15 minutes until tender.
- Finish: Sprinkle rosemary over the roasted squash and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 162 kcal
- Sugar: 6g
- Sodium: 1052mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
