Description
When fall rolls around, there’s nothing quite like the warm, comforting flavors of roasted butternut squash. And when you add a drizzle of pure maple syrup, you take this humble vegetable to a whole new level of deliciousness.
Ingredients
Scale
- 4 cups cubed butternut squash (1 medium squash, peeled and seeded)
- 1 tbsp extra virgin olive oil or avocado oil
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp cinnamon
- pinch cayenne pepper
Instructions
- Preheat oven to 425 degrees. Peel, slice in half, remove seeds and cube a butternut squash (or buy it prepared and cut in cubes already–you will need about 2 pounds or 4 cups).
- To roast the squash, I prefer to use a baking sheet lined with foil. The foil is optional but makes clean up so much easier.
- Spread out the cubes on the prepared baking sheet.
- Drizzle the squash with 1 tbsp olive oil and 1 tbsp maple syrup.
- Sprinkle each baking sheet evenly with 1/4 tsp salt, 1/4 tsp cinnamon and a pinch of cayenne.
- Toss the squash on the sheets to coat evenly.
- Roast the pan of squash for about 30 minutes, or until the largest pieces of squash are tender. Remove the baking sheets from the oven and turn on the broiler.
- Place the baking sheet under the broiler for a couple of minutes longer to caramelize the squash. It should look golden brown and be very careful, it will brown quickly– don’t let it burn!.
- It is wonderful served warm and the leftovers are fantastic cold too! Enjoy!