Maple Cinnamon Roasted Butternut Squash

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!

Print

Maple Cinnamon Roasted Butternut Squash

Prep Time 8 minutes

Cook Time 40 minutes

Total Time 48 minutes

Servings 2

Ingredients

• 1 large butternut squash about 3 lbs, peeled, seeded and cut into 1 inch cubes
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• salt and black pepper to taste

Instructions

1. Preheat oven to 400 F degrees.
2. Line a baking sheet with parchment paper or lightly spray baking sheet with cooking spray.
3. Spread butternut squash cubes out on baking sheet. Drizzle evenly with olive oil then sprinkle with ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
4. Place in the oven and roast for 35 - 40 minutes minutes (rotating pan if necessary half-way).until squash is tender. Remove from oven and serve immediately or allow to cool.

More favorite fall dishes:

Slow Cooker Orange Glazed Carrots

Slow Cooker Balsamic Brussels Sprouts

Slow Cooker Butternut Squash Soup

{Slow Cooker} Butternut Squash Cornbread

Miso Glazed Brussels Sprouts and Cranberries

Slow Cooker Garlic Rosemary Tri-Color Potatoes

Slow Cooker Butternut Squash Cornbread Stuffing

Maple Pecan Roasted Butternut Squash

Miso Glazed Brussels Sprouts and Cranberries

Slow Cooker Mashed Potatoes with Roasted Garlic

Apple Cranberry Sauce

Slow Cooker Pumpkin Maple Cornbread