Maple Roasted Butternut Squash is a cozy, sweet, and savory dish that's perfect for those chilly fall evenings. It's a simple yet sophisticated side that combines the earthy sweetness of squash with the rich depth of maple syrup. Perfect for any holiday table or casual weeknight dinner.
Butternut squash is the star of this dish, providing a naturally sweet and nutty flavor. When roasted, it becomes tender and caramelized. Olive oil helps to coat the squash, so it roasts evenly and develops a slightly crispy edge. Pure maple syrup adds a touch of natural sweetness that complements the squash perfectly. Ground cinnamon brings warmth and depth, enhancing the sweet undertones. Fresh rosemary offers a fragrant, woodsy aroma that balances the sweetness with a hint of savory. Salt and black pepper round out the flavors, ensuring a well-seasoned dish.
This Maple Roasted Butternut Squash pairs beautifully with roasted chicken or pork tenderloin. It’s also a fantastic addition to a vegetarian plate, served alongside quinoa or wild rice. For a holiday feast, serve it as part of your Thanksgiving or Christmas spread with turkey or ham.
First things first, preheat your oven to 400°F (200°C). This is important because a hot oven is key to achieving that beautiful golden brown color on the squash. While the oven heats up, line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
Next, grab a large mixing bowl and toss in the cubed butternut squash. Drizzle over the olive oil and maple syrup, then sprinkle with cinnamon, rosemary, salt, and pepper. Use your hands or a spoon to mix everything together until each piece of squash is well coated. Trust me, the more evenly coated the pieces are, the better they’ll roast.
Spread the seasoned squash cubes in a single layer on your prepared baking sheet. You want plenty of space between the pieces so they roast rather than steam. Pop the tray into your preheated oven and let the magic happen. After about 15 minutes, give the squash a good stir to ensure even cooking and browning on all sides.
Continue roasting for another 10-15 minutes, or until the squash is tender and has developed a nice golden color. Once done, remove from the oven and serve hot. The aroma alone will have everyone at the table eagerly awaiting the first bite.
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