This maple-glazed butternut squash roasted to perfection is an easy autumn 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 and produce that each new season brings. Butternut squash is an autumn 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!
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 while the more common cassia variety from China (which I'd been using) 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". If you're interested in reading about the benefits/differences between the two, check out this article from Livestrong.com - very interesting & informative. (I find I enjoy the taste of Ceylon cinnamon much more than cassia as well!)
Hope you enjoy this beautiful taste of autumn! Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this. I love seeing your recreations!
Hope you enjoy this beautiful taste of autumn! Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this. I love seeing your recreations!
Vegan, gluten-free, oil-free
Makes about 4-6 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.
Directions
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 cubes on pan.
Add maple syrup, cinnamon, and salt. Toss well to thoroughly combine.
Bake for about 40-45 minutes or until desired tenderness, turning halfway through.
*Note:
If buying pre-cubed squash from the produce section, use roughly about 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!
{Printer Friendly Version}
Makes about 4-6 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.
Directions
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 cubes on pan.
Add maple syrup, cinnamon, and salt. Toss well to thoroughly combine.
Bake for about 40-45 minutes or until desired tenderness, turning halfway through.
*Note:
If buying pre-cubed squash from the produce section, use roughly about 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!
{Printer Friendly Version}
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