Roasted Maple Cinnamon Butternut Squash

This post is sponsored by NOW Foods. All thoughts and opinions are my own.

Fresh butternut squash is tossed with maple syrup, cinnamon, and rosemary and roasted until tender and caramelized. The flavors combine for a delicious medley of sweet and savory flavors that make it perfect for a special dinner, yet easy enough to enjoy as a side dish during the weekday. A perfect way to enjoy winter seasonal produce! 

I’m a huge fan of planning our meals based on what produce is in season and seasonal flavors. Every fruit and vegetable has it’s particular season(s) in which you can find them plentifully, at their peak freshness and usually more budget friendly as well. As we head into the depths of winter, we’ve been stocking our pantry and shelves with a few of our favorite prime winter produce items.

In the cooler months, I’m always craving warm and hearty meals such as stews or roasted vegetables. Whether it’s root veggies such as turnips or sweet potatoes or winter squash (butternut and acorn are a few favorites) roasting vegetables is a wonderful way to really enhance and bring out the flavors. One of our go-to side dishes that is flavor packed and so versatile this time of year is roasted maple cinnamon butternut squash.

While butternut squash is typically harvested in late fall, these squash can easily be kept stored for months which makes them a great option to keep on hand for fresh produce that will last and not wither away in your fridge.

This roasted maple cinnamon butternut squash is the perfect comfort food for these cooler months. In this recipe, vibrant butternut squash is tossed with maple syrup, cinnamon, and rosemary and roasted until tender and caramelized. It results in a gorgeous and flavor-packed dish that is fancy enough for a special dinner and easy enough to serve as a side on a weeknight. I love recipes that use ingredients that I have on hand to make a simple and delicious meal with little effort.

The maple and cinnamon are wonderful for bringing out the deep flavors of the squash and give the dish a very cozy feel. For the rosemary, fresh is preferred for the best flavor, but you can use dried as well. We’ve had issues finding fresh herbs at our local grocery store, so I had to use dried herbs for this recipe.

Ingredients:

• 1 large butternut squash, peeled and cut into 1 inch cubes
• 2 1/2 Tbsp NOW Olive Oil
• 2 1/2 Tbsp NOW Foods Maple Syrup
• 1/2 Tbsp dried rosemary (if using fresh, use 1 Tbsp chopped)
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1/2 Tbsp brown sugar (optional)
• Fresh black pepper

Tips:

Since there are few ingredients in this recipe, using high quality ingredients with maximum flavor is key. I use NOW Foods Organic Maple Syrup as it’s a grade A maple syrup that has the perfect delicate flavor that compliments the natural sweetness of butternut squash (I also use it for homemade granola too). I’m also a big fan of their extra virgin olive oil for it’s well-balanced flavor & high smoke point which makes it versatile for all my cooking needs. I always recommend using fresh herbs, when possible so if you can find fresh rosemary, definitely do so!

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How To Cut Butternut Squash

For ease of cutting and preparing squash for this dish, here are a few tips that I find helpful:

• Wash and dry squash well.
• Cut off the top and bottom (only 1/4 inch) with a very sharp knife.
• Use a peeler to remove the skin from the squash. While you can eat the skin of butternut squash, it’s not very palatable and the texture is not enjoyable.
• Cut lengthwise down the center of the squash.
• Use a spoon to remove pulp and seeds.
• Proceed to use a sharp knife to cut into relatively uniform 1 inch cubes.

Steps:

1. Preheat the oven to 400º. Spray a large baking pan with oil.
2. Peel and cut butternut squash into 1 inch cubes. Place into a large bowl.
3. In a small bowl, mix together olive oil, maple syrup, cinnamon, & rosemary (only if using dried rosemary; otherwise read note below).
4. Pour maple syrup mixture over butternut squash and mix until covered.
5. Pour butternut squash onto the pan and spread evenly. Sprinkle with salt, pepper and brown sugar evenly. If you want to avoid excess sugar, skip the brown sugar (but the brown sugar does add a rich depth of sweetness).
6. Bake 30-40 minutes until squash is browned and tender. Flip halfway through.

Note: If using fresh rosemary, do not add until you roast and remove from oven. Serve warm.

How To Enjoy:

Roasted cinnamon maple butternut squash is wonderful as a side dish with roasted chicken or pork tenderloin. One of my favorite delicious ways to enjoy this dish is tossed on a spinach salad with grilled chicken, walnuts, goat cheeses and cranberries with a fresh dijon vinaigrette. You could also use it for this warm kale salad and substitute this butternut squash for sweet potatoes.

If interested in other simple sides, check out my other posts below:

• Roasted Tomato and Garlic Pasta
• Cilantro Lime Coleslaw
• Cranberry and Walnut Wild Rice Pilaf
• Baked Green Bean Fries