Maple Cinnamon Roasted Butternut Squash makes an easy, healthy & delicious side dish perfect for Thanksgiving, Christmas or any holiday gathering. The best part this is that it’s easy to customize for various diets. It’s gluten free, paleo friendly and refined sugar free.
Butternut squash is one of my favorite things about fall. Lately, I’ve been having an entire squash for dinner all by myself. Sometimes, I’ll just toss the entire squash…skin on and all, into my slow cooker (about 4 hours on high) or the oven for about an hour. Once it cooks up nice and soft, I can just scoop out the flesh which works great for soups & curries.
So easy – no cutting or peeling needed.
Dousing them with some maple syrup and cinnamon is another one of my favorite ways to prepare it.
They roast up nice and tender with the maple syrup caramelizing perfectly giving it the most wonderful cozy flavor.
It makes a healthy side dish and it’s super easy to make. Peeling and cutting one doesn’t take very long and then I’ll toss them onto a baking sheet and they’re ready to go.
The best part is, you can mix up the flavors depending on what you like or having on hand. Sometimes I’ll just use olive oil and sea salt for a simple side dish.
Lately, I just can’t get enough of the maple syrup and ground cinnamon combo so that’s what I’ve been doing lately.
They roast up nice and tender and the maple syrup caramelizes perfectly giving it the most amazing flavor.
You can easily double the recipe if you plan on serving a crowd at any holiday gathering.
It seriously couldn’t be easier and it’s so delicious!
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