AuthoradminThis Roasted Maple Cinnamon Butternut Squash is delicious on it's own or incorporate it into a pasta or salad recipe. It's perfect for a Thanksgiving side too. It's just sweet enough to taste like a guilty pleasure...but it's not guilty at all!
Peel and cut the squash according to these easy directions: https://marlameridith.com/how-to-easily-peel-cut-butternut-squash/
Pre heat oven to 425 degrees F with the rack in the middle. Prepare a baking sheet with tin foil. This will make clean up way easier!
In a bowl, whisk together the oil, cinnamon, maple syrup and salt.
Place the squash on the baking sheet in a single layer.
Drizzle the maple mixture over the squash. Toss with with clean hands, make sure every piece is well coated.
Bake for 30 minutes, rotating the pan and tossing the squash with tongs half way through cooking.
Serve as a side dish or with pasta or over a salad.
I prefer to use grapeseed oil for high temperature cooking. I has no flavor and holds up well to the higher temps.
Ingredients
Directions
Peel and cut the squash according to these easy directions: https://marlameridith.com/how-to-easily-peel-cut-butternut-squash/
Pre heat oven to 425 degrees F with the rack in the middle. Prepare a baking sheet with tin foil. This will make clean up way easier!
In a bowl, whisk together the oil, cinnamon, maple syrup and salt.
Place the squash on the baking sheet in a single layer.
Drizzle the maple mixture over the squash. Toss with with clean hands, make sure every piece is well coated.
Bake for 30 minutes, rotating the pan and tossing the squash with tongs half way through cooking.
Serve as a side dish or with pasta or over a salad.
