Description
This Cinnamon Roasted Butternut Squash recipe is a delightful side dish that perfectly balances sweet and savory flavors. The combination of maple syrup, cinnamon, and rosemary creates a warm and aromatic dish that is sure to be a hit at any meal.
Ingredients
Scale
Ingredients:
- 1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt (do not use table salt)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat Oven: Position racks in the upper and lower thirds of your oven and preheat to 400 degrees F. Coat two baking sheets with nonstick spray.
- Prepare Squash: In a large bowl, toss squash cubes with olive oil, maple syrup, salt, cinnamon, and pepper. Spread on baking sheets in a single layer.
- Bake: Bake for 15 minutes, then turn the cubes, switch pan positions, and bake for an additional 10-15 minutes until tender.
- Finish: Sprinkle with rosemary and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 6g
- Sodium: 1068mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
