Description
A delicious roasted butternut squash recipe that brings out the natural sweetness of the squash.
Ingredients
Scale
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Position racks in the upper and lower thirds of your oven and preheat to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with olive oil and maple syrup, then sprinkle salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid.
- Spread the cubes in a single layer on the prepared baking sheets, ensuring they do not overlap.
- Bake for 15 minutes, then remove the pans and turn the cubes with a spatula. Return the pans to the oven, switching their positions.
- Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle rosemary over the top. Serve warm.
Notes
- TO MAKE AHEAD: Squash can be diced 1 day in advance. Store in an airtight container in the refrigerator.
- TO STORE: Leftovers can be kept in the refrigerator for 4 to 5 days.
- TO REHEAT: Use low heat in a skillet, oven at 350 degrees F, or microwave until warmed through.
- TO FREEZE: Lay cooked squash in a single layer on baking sheets, freeze, then store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 9g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
Keywords: Roasted Butternut Squash, Vegan, Side Dish