Description
This Cinnamon Roasted Butternut Squash recipe offers a deliciously sweet and spiced fall side dish that’s perfect for cozy dinners. Featuring tender cubes of butternut squash roasted to golden perfection with olive oil, maple syrup, and warm cinnamon, this vegan and gluten-free dish pairs beautifully with a variety of meals.
Ingredients
Scale
Ingredients
- 1 large butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and aid in even roasting.
- Combine Ingredients: In a large bowl, add the cubed butternut squash along with olive oil, maple syrup, ground cinnamon, salt, and black pepper. Toss everything thoroughly to ensure each squash piece is evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Spread the coated squash cubes evenly in a single layer on the prepared baking sheet. This helps with uniform roasting and caramelization.
- Roast the Squash: Place the baking sheet in the oven and roast for 35 to 40 minutes. Flip the squash cubes halfway through cooking to promote even browning and tenderness.
- Serve Warm: Once the squash is tender inside and golden brown on the outside, remove from the oven and serve immediately while warm for the best taste and texture.
Notes
- For enhanced flavor, sprinkle chopped fresh herbs such as rosemary or thyme over the squash before roasting.
- Add a pinch of cayenne pepper to the seasoning mix if you prefer a subtle spicy kick.
