Roasted Maple Cinnamon Butternut Squash
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!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 1 large butternut squash wash, peeled and cut into 1 inch cubes
- 2 1/2 tbsp extra virgin olive oil
- 2 1/2 tbsp maple syrup
- 1/2 tbsp dried rosemary if using fresh, use 1 tbsp finely chopped
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1/2 tbsp brown sugar optional
- black pepper to taste
Preheat the oven to 400º. Spray a large baking pan with oil.
Peel and cut butternut squash into 1 inch cubes. Place into a large bowl.
In a small bowl, mix together olive oil, maple syrup, cinnamon, & rosemary (only if using dried rosemary; otherwise read note below).
Pour the maple syrup mixture over butternut squash and mix until covered.
Pour butternut squash onto a 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).
Bake 30-40 minutes until squash is browned and tender. Flip halfway through.
If using fresh rosemary, do not add until you roast and remove from oven. Serve warm.
Don't overcrowd squash when baking. Allow space for air to circulate to ensure evenly tenderness and rich caramelization.