Maple-Cinnamon Butternut Squash
Maple-glazed butternut squash roasted to perfection! An easy seasonal side dish and great topped with pecans and dried cranberries.
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes mins
Cook Time:40 minutes mins
Total Time:50 minutes mins
CourseSide Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings
- 1 large butternut squash* (about 3 1/2 lbs.)
- 2 Tbsp. pure maple syrup
- 3/4 tsp. ground cinnamon (I use Ceylon)
- 1/2 tsp. salt (more/less to taste)
- Optional: dash of nutmeg
- Toppings if desired: pecans, dried cranberries, walnuts, fresh rosemary, etc.
Preheat oven to 400°F (200°C).
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. Add maple syrup, cinnamon, and salt. Toss well to thoroughly coat.
Bake for about 40 minutes or until desired tenderness, tossing halfway through.
Top or toss with any desired additions before serving. (I like cranberries and pecans.)
*Squash: If buying pre-cubed squash, use 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.
Flavor: Feel free to increase the maple syrup for an even sweeter taste, or add a dash of nutmeg.
Baking: Ovens vary so keep an eye on it as it roasts.
Calories: 90 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 547 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 15946 IU | Vitamin C: 32 mg | Calcium: 84 mg | Iron: 1 mg