Sides

Maple-Cinnamon Butternut Squash

Roasted butternut squash with a blend of maple syrup and cinnamon.
Recipe by Michigan Harvest to Table™
Maple Cinnamon Butternut Squash in a red and white pan
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Cost per servingPer serving$1.25
Makes4 servings
Total timeTotal50 minutes
Prep 20 minutes Cook 30 minutes
Prep 20 minutes Cook 30 minutes
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Ingredients

Makes 4 servings. Check items off as you go.
  • 1 large butternut squash, about 3 pounds peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 ½ tablespoons maple syrup
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon dried rosemary optional

Directions

  1. Preheat oven to 400 F.
  2. Mix squash with oil, maple syrup, cinnamon, salt, pepper, and rosemary, if using, in large bowl.
  3. Arrange squash on baking sheet in a single layer.
  4. Roast for 25 to 35 minutes, turning halfway through, until squash is tender when pierced with a fork.
  5. Remove from the oven and serve.

Nutrition per serving

1 serving is 0.75 cup
  • Sodium290mg
  • Calories128
  • Carbohydrates28g
  • Fiber4g
  • Fat5g
  • Protein2g
Serving: 0.75 cupCalories: 128calCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 0mgSodium: 290mgFiber: 4g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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