Roasted Butternut Squash makes an easy, healthy, and delicious side dish for fall. Simple enough for any busy weeknight and the perfect addition for Thanksgiving, Christmas, or any holiday gathering. Only 4 ingredients that are naturally vegan, gluten-free, refined-sugar free, paleo, and easily Whole30 compliant.
- Butternut Squash - Extra Virgin Olive Oil - Pure Maple Syrup - Ground Cinnamon - Sea Salt - Black Pepper
Preheat oven to 400°. Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray. Spread butternut squash cubes in a single layer spreading evenly on the baking sheet.
Drizzle with oil then sprinkle with ground cinnamon, maple syrup, and salt and pepper, to taste. Toss to coat all cubes. Roast for 35-50 minutes until squash is tender.
To Store: Store in an airtight container for up to 3-4 days. To Freeze: Spread onto a baking sheet and freeze for 20 minutes. Once firm, transfer to a large transfer to a resealable freezer bag or airtight container. Keeps for up to 3 months. To Reheat: Spread onto large baking sheet or or air fryer basket. Cook until warm.