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Maple Cinnamon Butternut Squash in a red and white pan

Maple-Cinnamon Butternut Squash

Maple-Cinnamon Butternut Squash

Roasted butternut squash with a blend of maple syrup and cinnamon.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Sides, Snacks
Cuisine American
Servings 4 Servings

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: 1gCholesterol: 0mgSodium: 290mgFiber: 4g
Keyword Brunch, Comfort Food, Fall, Kid-friendly, Vegan, Weeknight Meals