Maple-glazed butternut squash roasted to perfection! A no-fuss recipe for your Thanksgiving or holiday table. Warm, cozy, and a wonderful taste of fall!
Autumn arrived last week! So right on cue I began roasting all the squash. I love the sweet, nutty flavor. Not to mention the warm color makes such a cozy addition to Thanksgiving & holiday tables! This simple side dish tosses buttery squash cubes in a sweet & easy maple-glaze. Then roasts them to tender perfection. (Plus it also fills the house with the most amazing, comforting aroma as it roasts. Pure autumn bliss!)
What is Ceylon Cinnamon?
Recently 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 also 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”.
Feel free to also check out this article from Livestrong to learn 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)
- 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!)