Maple-Cinnamon Butternut Squash
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)
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 5 side servings
- 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!)
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!
Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Potassium: 541mg | Fiber: 3g | Sugar: 6g | Vitamin A: 318.9% | Vitamin C: 38.2% | Calcium: 8.6% | Iron: 6.2%