Roasted Butternut Squash
Transform a simple weeknight side into an elegant dish worthy of any festive occasion. This roasted butternut squash is glazed with maple syrup and warming cinnamon, then roasted until perfectly caramelized and tender. A finishing touch of fresh rosemary adds a sophisticated herbal balance to the natural sweetness of the squash.
Instructions
- 1
Preheat your oven to 400 degrees F and prep two baking sheets with non-stick spray.
- 2
In a large bowl, toss the butternut squash (1 large) cubes with extra-virgin olive oil (1.5 tbsp), pure maple syrup (1.5 tbsp), kosher salt (1.75 tsp), ground cinnamon (0.75 tsp), and ground black pepper (0.5 tsp) until evenly coated.
- 3
Divide the squash between the baking sheets in a single layer, ensuring they do not overlap.
- 4
Roast for 15 minutes, then remove from the oven to turn the cubes with a spatula.
- 5
Return to the oven, switching the rack positions, and bake for another 10 to 15 minutes until tender.
- 6
Garnish with fresh rosemary (1 tbsp) and serve immediately.
Nutrition Facts
Per portion