Description
This Cinnamon Roasted Butternut Squash recipe features tender, sweet butternut squash cubes enhanced with warm cinnamon and fresh rosemary, perfectly roasted to caramelized perfection. Ideal as a cozy side dish, it combines the natural sweetness of maple syrup with aromatic spices, making it a flavorful and comforting addition to any meal.
Ingredients
Scale
Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
Seasonings
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt (do not use table salt, or reduce amount and adjust at the end)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat Oven and Prepare Baking Sheets: Position the racks in the upper and lower thirds of your oven and preheat to 400°F. Generously coat two baking sheets with nonstick spray to prevent sticking.
- Season the Squash: In a large bowl, place the butternut squash cubes. Drizzle with extra-virgin olive oil and pure maple syrup. Sprinkle kosher salt, ground cinnamon, and ground black pepper over the squash. Toss everything thoroughly to coat evenly. Discard any excess liquid that collects at the bottom of the bowl.
- Arrange for Roasting: Divide the coated squash cubes evenly between the two prepared baking sheets. Spread the cubes in a single layer without overlapping to ensure even roasting.
- Initial Bake: Place the pans on the upper and lower racks of the preheated oven. Bake for 15 minutes to start softening and caramelizing the squash.
- Turn and Rotate: Remove the baking sheets from the oven. Use a spatula to turn the squash cubes for even browning. Switch the pans’ positions—place the upper rack pan on the lower rack and vice versa—to promote even cooking. Return the pans to the oven.
- Continue Roasting: Bake for an additional 10 to 15 minutes until the squash is tender and nicely browned.
- Add Fresh Herb and Serve: Remove from the oven and sprinkle chopped fresh rosemary over the hot squash. Serve warm as a delicious side dish.
Notes
- Use kosher salt rather than table salt to avoid over-salting; adjust salt quantity as desired after roasting.
- Make sure the squash pieces are in a single layer to allow caramelization instead of steaming.
- If you prefer a sweeter dish, you can increase the maple syrup slightly.
- This dish pairs well with roasted meats, poultry, or as part of a vegetarian meal.
Nutrition
- Serving Size: 1/4 of recipe (~150g)
- Calories: 140
- Sugar: 6g
- Sodium: 440mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg