Roasted Maple Cinnamon Butternut Squash

This 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!

 1 large butternut squash (5-6 cups cubed)
 1/4 cup grapeseed oil
 3 tbsp pure maple syrup
 1 tbsp ground cinnamon
 1/2 tsp salt

1

Peel and cut the squash according to these easy directions: https://marlameridith.com/how-to-easily-peel-cut-butternut-squash/

2

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!

3

In a bowl, whisk together the oil, cinnamon, maple syrup and salt.

4

Place the squash on the baking sheet in a single layer.

5

Drizzle the maple mixture over the squash. Toss with with clean hands, make sure every piece is well coated.

6

Bake for 30 minutes, rotating the pan and tossing the squash with tongs half way through cooking.

7

Serve as a side dish or with pasta or over a salad.