Description
This Cinnamon Roasted Butternut Squash recipe features tender, caramelized cubes of butternut squash tossed with warm spices and a touch of maple syrup. Perfect as a comforting fall side dish, it’s easy to prepare and naturally vegan and gluten-free, making it a healthy addition to any meal or holiday table.
Ingredients
Scale
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (optional)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures an evenly heated environment for roasting the squash perfectly.
- Toss Squash with Seasonings: In a large bowl, combine the cubed butternut squash with olive oil, maple syrup (if using), cinnamon, nutmeg, salt, and black pepper. Toss thoroughly until the squash is evenly coated with all the flavors.
- Arrange for Roasting: Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Spreading them out allows for even roasting and caramelization.
- Roast the Squash: Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping the cubes halfway through. Roast until the squash is tender and the edges are nicely caramelized.
- Serve Warm: Remove the squash from the oven and serve warm. This dish works beautifully as a side or can be added on top of salads and grain bowls for extra flavor and texture.
Notes
- For extra flavor, sprinkle with chopped fresh herbs like thyme or rosemary after roasting.
- Add a handful of toasted pecans or dried cranberries before serving for a festive twist.
