What I love most about squash is how long it lasts! I had this butternut squash sitting on my countertop for over a month and it was still looking just as pretty as when I first got it. This recipe would be perfect as a cozy side dish to a winter meal. You could even serve it on Thanksgiving as an easy, yet delicious, side.
You mix all the seasonings, oil, maple syrup with the peeled and cubed butternut squash, and then lay them out evenly on a sheet pan lined with parchment paper or a silicone baking mat.
It’s important to use parchment paper or a silicone mat, and not aluminum foil. The bottom sides of the butternut squash will start to caramelize a bit and that is simply the best part. You don’t want it sticking to the pan.
Cinnamon & Maple Roasted Butternut Squash
- 1 medium butternut squash, peeled and diced
- 1 tsp cinnamon
- 1 tbsp pure maple syrup
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 400 degrees.
- Toss all the ingredients in a medium bowl until the butternut squash cubes are evenly coated.
- Spread the butternut squash cubes evenly on a sheet pan lined with parchment paper or a silicone baking mat.
- Baked the butternut squash for 40 minutes or until tender and soft. Enjoy.