Description
Sweet and savory butternut squash roasted with a maple syrup glaze, perfect as a side dish for fall.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Optional: 1/4 cup chopped pecans for topping
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, salt, pepper, and nutmeg until evenly coated.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, stirring once halfway through, until squash is tender and caramelized.
- Remove from oven, sprinkle with chopped pecans if using, and serve hot.
Notes
For extra flavor, add a dash of cayenne pepper. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 20g
- Fat: 6g
- Carbohydrates: 35g
- Protein: 2g