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Maple Roasted Butternut Squash


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5 from 2 reviews

  • Author: Melanie~ www.melandboyskitchen.com

Description

When fall rolls around, there’s nothing quite like the warm, comforting flavors of roasted butternut squash. And when you add a drizzle of pure maple syrup, you take this humble vegetable to a whole new level of deliciousness.


Ingredients

Scale
  • 4 cups cubed butternut squash (1 medium squash, peeled and seeded)
  • 1 tbsp extra virgin olive oil or avocado oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • pinch cayenne pepper

Instructions

  1. Preheat oven to 425 degrees. Peel, slice in half, remove seeds and cube a butternut squash (or buy it prepared and cut in cubes already–you will need about 2 pounds or 4 cups).
  2. To roast the squash, I prefer to use a baking sheet lined with foil. The foil is optional but makes clean up so much easier.
  3. Spread out the cubes on the prepared baking sheet.
  4. Drizzle the squash with 1 tbsp olive oil and 1 tbsp maple syrup.
  5. Sprinkle each baking sheet evenly with 1/4 tsp salt, 1/4 tsp cinnamon and a pinch of cayenne.
  6. Toss the squash on the sheets to coat evenly.
  7. Roast the pan of squash for about 30 minutes, or until the largest pieces of squash are tender. Remove the baking sheets from the oven and turn on the broiler.
  8. Place the baking sheet under the broiler for a couple of minutes longer to caramelize the squash. It should look golden brown and be very careful, it will brown quickly– don’t let it burn!.
  9. It is wonderful served warm and the leftovers are fantastic cold too! Enjoy!