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Maple Cinnamon Roasted Butternut Squash

This maple roasted butternut squash is roasted golden, then tossed with maple syrup and cinnamon. Cozy, a little sweet and only 5 ingredients.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 butternut squash about 1.5 pounds, peeled and cut into 1 inch cubes
  • 1 tablespoon avocado oil
  • 1 teaspoon sea salt
  • 4 teaspoons maple syrup
  • ¼ teaspoon cinnamon

Instructions

  1. Heat the oven to 425°F.
  2. Toss the squash cubes with the oil and salt in a large bowl.
  3. Spread them on a large sheet pan in a single layer with a little space between the pieces.
  4. Roast for 25 to 30 minutes, flipping halfway, until the squash is golden on the edges and a fork slides in easily.
  5. Move the squash to a bowl, drizzle with the maple syrup, sprinkle with cinnamon and toss gently.
  6. Taste and add a pinch more salt or some black pepper if you like. Serve warm.

Recipe Notes

  • Pre-cut butternut squash from the produce section saves a ton of time. You'll need about 1.5 pounds (5 to 6 cups).
  • Try to cut the cubes the same size so they roast evenly.
  • Coconut, olive or canola oil all work in place of avocado oil.
  • Add the maple syrup after roasting so it doesn't burn on the pan.
  • Leftovers keep in the fridge for 4 to 5 days.
  • Ovens vary, so start checking at 25 minutes. Yours may need up to 30 minutes to get golden.