Maple Cinnamon Roasted Butternut Squash
A sweet and aromatic twist on a classic, this Maple Cinnamon Roasted Butternut Squash recipe offers a delightful balance of flavors perfect for fall and winter gatherings.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
1 large butternut squash
2 tbsp olive oil
3 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped pecans
1/4 cup dried cranberries
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and cube the butternut squash into 1-inch pieces.
3. In a large bowl, combine the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Add the cubed squash to the bowl and toss until evenly coated with the mixture.
5. Spread the squash pieces evenly on the prepared baking sheet.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and edges are caramelized.
7. Remove from the oven and sprinkle with chopped pecans and dried cranberries before serving.
Storage
Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, spread the squash on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10 minutes or until heated 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.
