Description
A simple and delicious roasted butternut squash recipe perfect for Thanksgiving, featuring caramelized edges and warm cinnamon-spiced bites.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cinnamon
- 1 tbsp maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube the butternut squash into 1-inch pieces.
- Toss squash cubes with olive oil, salt, pepper, and cinnamon.
- Spread evenly in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Drizzle with maple syrup before serving if desired.
Notes
- For extra crispiness, roast at 425°F, watching closely to prevent burning.
- Parchment paper helps with easy cleanup.
- Ensure squash cubes are uniform in size for even cooking.
- Do not overcrowd the baking sheet to promote roasting rather than steaming.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a 350°F oven for about 10 minutes.
- Variations include adding pecans or walnuts during the last 5 minutes of roasting, using pumpkin pie spice instead of cinnamon, or adding savory herbs like rosemary and thyme.
- Consider adding crumbled goat cheese or feta after roasting for a creamy tang.
- Honey or brown sugar can be used as alternatives to maple syrup.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 5g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
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