Cinnamon Roasted Butternut Squash
This Cinnamon Roasted Butternut Squash is the perfect side dish for your fall/winter meals. It's fantastic as-is or tossed in salads, soups, or rice bowls.
Servings: 6
Ingredients
- 1 large butternut squash, peeled/seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar, tightly packed
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
- In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
- Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don't become overcooked.
Notes
- Butternut squash can be peeled and cut up to 2 days ahead of time; keep chilled in an airtight container until ready to use.
- Serve butternut squash with Wild Rice Pilaf and Instant Pot Turkey Breast for a healthy and flavorful meal.
Nutrition (per serving)
Serving: 1g | Calories: 131kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 289mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 1mg