Ceylon vs. Cassia cinnamon
One quite note about the cinnamon. This past year my parents introduced me to Ceylon cinnamon. After some research, I discovered Ceylon cinnamon (from Sri Lanka) is known as “true” cinnamon. The more common variety, called cassia, is from China. Cassia cinnamon is lower in nutrients and has been found to contain high amounts coumarin which is supposedly harmful in high doses. Most commercial cinnamon is the cassia variety unless it specifically says “Ceylon”. See this article from Livestrong.com if you’re interested in learning more about the benefits & differences between the two varieties. (I find I enjoy the taste of Ceylon cinnamon much more than cassia as well!)
Maple-Cinnamon Butternut Squash
- 1 large butternut squash* (about 3 1/2 lbs.)
- 2 Tbsp. pure maple syrup
- 3/4 tsp. cinnamon (I use Ceylon cinnamon)
- 1 tsp. salt
- Optional: dash of nutmeg
- Garnishes if desired: pecans, cranberries, walnuts, fresh rosemary, etc.
- Preheat oven to 400.
- Line a large rimmed baking pan with parchment paper.
- Carefully cut the butternut squash into about 1-inch cubes (seeds removed and peeled).
- Place squash cubes on pan with parchment, and add maple syrup, cinnamon, and salt. Toss well to thoroughly combine.
- Bake for about 40 minutes or until desired tenderness, turning halfway through.
- Top or toss with any desired additions before serving (I love cranberries & pecans!)
Nutrition Per Serving (estimate)
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