Maple-Cinnamon Butternut Squash (Easy!)
This cozy maple-cinnamon roasted butternut squash is accented with fresh rosemary, pecans, and cranberries. It's a no-fuss recipe for autumn, Thanksgiving, and holidays!
Servings: 5 side servings
Ingredients
- 3.5 lb. butternut squash*
- 2 Tbsp. pure maple syrup
- 3/4 tsp. ground cinnamon
- 1/2 tsp. salt
For serving:
- 1 Tbsp. fresh rosemary, minced
- 1/4 cup pecans
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C). Line a large baking pan with parchment paper (or Silpat). Set aside.
- Carefully cut off each end of the squash then cut it vertically in half. Remove the seeds. Then peel and cube the squash into about 3/4-inch chunks. Add to a large bowl.
- Then add the maple syrup, cinnamon, and salt. Toss well to thoroughly coat. Spread out the squash in a single layer on the lined baking pan.
- Bake for 20 minutes. Remove from oven and gently stir. Then return to oven and roast for another 20 minutes, or until desired tenderness.
- When finished roasting, top with freshly minced rosemary (stems removed), pecans (lightly crumbled), and dried cranberries. (Use more or less of these toppings as desired.)
Notes
*Squash: I use a large squash that's about 3.5 pounds (weighed with the peel). But if you're buying pre-cut squash, it's about 6-7 cups cubed.
Flavor: Feel free to increase the maple syrup for an even sweeter taste, or add a dash of nutmeg.
Nutrition Per Serving (Estimate)
Calories: 219 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 1163 mg | Fiber: 7 g | Sugar: 16 g | Vitamin A: 33767 IU | Vitamin C: 67 mg | Calcium: 170 mg | Iron: 2 mg
