Roasted butternut squash with a blend of maple syrup and cinnamon. |
Ingredients
- 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
Instructions
- Preheat oven to 400 F.
- Mix squash with oil, maple syrup, cinnamon, salt, pepper, and rosemary, if using, in large bowl.
- Arrange squash on baking sheet in a single layer.
- Roast for 25 to 35 minutes, turning halfway through, until squash is tender when pierced with a fork.
- Remove from the oven and serve.
Notes
Change it Up
- Substitute 2 teaspoons of brown sugar for maple syrup.
- Make it sweet and spicy. Add ¼ teaspoon ground cayenne pepper in Step 3.
- Omit black pepper and dried rosemary, let cool and serve over vanilla yogurt.
Nutrition
Serving: 0.75 cupCalories: 128calCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 290mgFiber: 4g