Cinnamon Roasted Butternut Squash (4 to 5 Servings)
Ingredients
Scale
- One large 3-pound butternut squash; peeled, seeded, and cut into 1-inch cubes
- 1½ tablespoons of extra-virgin olive oil
- 1½ tablespoons of pure maple syrup
- 1¾ teaspoons of kosher salt (ensure not to use sure table salt, or the recipe will be too salty, you could also reduce the amount and add a bit at the end as needed)
- ¾ teaspoon of ground cinnamon
- ½ teaspoon of ground black pepper
- One tablespoon of fresh rosemary, chopped
Instructions
- Set your oven to 400 degrees F, preheat it, and place racks in the upper and bottom thirds of the oven. Spray two baking sheets generously with nonstick cooking spray.
- In a large mixing bowl, put in the squash cubes. Spread the olive oil and maple syrup over the top of the cubes, then season with salt, cinnamon, and pepper. Toss the butternut squash cubes to coat them, then split them between the two baking sheets, making sure to discard any extra liquid from the bowl’s bottom. Arrange the cubes and make sure they are spread out on the prepared baking sheets in a single layer, ensuring that they don’t overlap.
- Bake the butternut squash cubes for 15 minutes with the pans in the upper and lower thirds of the oven. After this time has elapsed, take the pans out of the oven, flip the squash cubes with a spatula, and replace them on the higher and lower racks of the oven.
- Continue baking for another 10 to 15 minutes, or until the squash becomes soft. Retrieve the baked squash from the oven and top it with the rosemary. Ensure that they are still warm when you’re serving them.
This recipe delivers well-cooked, delicious butternut squash in a short time, a total of 40 minutes, including a prep time of 10 minutes and a cook time of 30 minutes. See this video recipe if you’d like more recipe ideas for butternut squash in the oven.