Name: Maple-Cinnamon Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 side servings
Ingredients: 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.

This maple-glazed butternut squash roasted to perfection is an easy side dish and no-fuss recipe for your Thanksgiving or holiday table. Warm, cozy, and a wonderful taste of fall! (Vegan, gluten-free, oil-free)

Autumn arrived last week and right on cue I began roasting all the squash. I really enjoy the fresh change of flavors each new season brings. Butternut squash is such a delight with it’s sweet, nutty flavor and warm color that makes a welcome addition to Thanksgiving and holiday tables. This simple side dish roasts buttery squash cubes to tender perfection after being tossed in a sweet maple-glaze with a hint of cinnamon. Plus it fills the house with the most amazing, comforting aroma as it roasts… pure autumn bliss!

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!)

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5 from 1 vote

Maple-Cinnamon Butternut Squash

Author: Kaitlin - The Garden Grazer

Prep Time:10 minutes

Cook Time:40 minutes

Total Time:50 minutes

Category: Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:5 side servings

Ingredients

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.

Instructions

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!)

Notes

If buying pre-cubed squash from the produce section, use roughly 6-7 cups cubed (or alter other ingredients as needed.) It’s a forgiving recipe so don’t be too worried about precise measurements.

Feel free to increase the maple syrup for an even sweeter taste, or add a dash of nutmeg.

Ovens vary so keep an eye on them as they roast!

Nutrition Per Serving (estimate)

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