Heritage Roasted Butternut Squash

A delightful, classic recipe for roasted butternut squash, capturing the essence of fall with its sweet and savory flavors, perfect for side dishes or holiday gatherings.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

1 medium butternut squash (about 2 lbs)

2 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

1 tbsp fresh rosemary, chopped

1 tbsp maple syrup

1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C).

2. Peel the butternut squash, cut it in half, and remove the seeds.

3. Dice the squash into 1-inch cubes and place them in a large mixing bowl.

4. Add olive oil, sea salt, black pepper, rosemary, maple syrup, and cinnamon to the bowl.

5. Toss the squash until evenly coated with the mixture.

6. Spread the squash in a single layer on a baking sheet lined with parchment paper.

7. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the squash is golden and tender.

8. Serve hot or at room temperature as a delicious side dish.

Storage

Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days.

Reheating

To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.