Maple Cinnamon Butternut Squash is an easy to make, healthy and delicious roasted vegetable side dish – this is caramelized squash you’re gonna love!
Do you like butternut squash? While it is not something I routinely fix in our home, I sure do enjoy this delicious veggie once made. A few years ago I made the best butternut squash soup (with bacon) that I’ve ever had. Now we routinely enjoy this soup, especially in the Fall and Winter. Seriously… YUM!
I’ve also used this versatile “winter” vegetable to make a couple other delicious recipes. The recipes include Roasted Butternut Squash with Cranberries, Honey & Feta, and Butternut Squash Ravioli with Browned Butter Sage Sauce. Both are delicious!
THIS recipe I am sharing today is for simple roasted maple cinnamon butternut squash. This dish is gluten-free, and doesn’t contain any refined sugar, for those of you that are interested. Crispy on the outside, soft and creamy on the inside, it’s easy to prepare, and is a GREAT side dish!.
How To Make Maple Cinnamon Butternut Squash
Before starting, preheat your oven to 400° F. Peel a large butternut squash with a vegetable peeler. This is the “hardest” and “messiest part of the recipe (and it’s not really that bad). Once peeled, carefully slice the squash in half lengthwise.
Use a spoon (and maybe even your fingers) to remove all the seeds and “fibrous strings” from the inside. Once all seeds have been removed, cut the squash into bite sized cubes. Try to keep most of the pieces about the same size, for even baking.
Place the butternut squash pieces into a large bowl, and drizzle them with the olive oil. Season the squash with a pinch of salt and pepper (to taste), then add the cinnamon, and maple syrup.
Stir the ingredients, in order to fully combine and lightly season all the pieces of maple cinnamon butternut squash.
Line a large baking sheet with parchment paper. Spread the butternut squash cubes out in a single layer, leaving a bit of space between each piece.
Roast The Maple Cinnamon Butternut Squash
Roast the maple cinnamon butternut squash in a preheated 400° F. oven for 35 minutes. HALFWAY through the baking time, rotate the pan in the oven to ensure even baking.
When the 35 minutes is up, carefully flip each piece over so the bottom side is up, and put back in oven. Cook for 5 more minutes, to help caramelize the squash a bit on the other side.
Once the maple cinnamon butternut squash has finished roasting, remove from oven; transfer squash to a serving platter. It is now ready to enjoy! This time, we enjoyed it served alongside our main dish of grilled chicken!
See the dark caramelized parts of the roasted maple cinnamon butternut squash? It tastes wonderful! The natural sugars (and maple syrup) caramelize slightly while baking, which leaves the outside slightly crispy, while the inside is soft and creamy!
This really is a GREAT tasting, simple side dish that pairs especially well with chicken, turkey or pork! Maple cinnamon butternut squash would also be an easy veggie side dish for Thanksgiving or Christmas dinner! Sure hope you enjoy it! Have a GREAT day, friends.
Looking For More VEGETABLE SIDE DISH Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite vegetable dishes include:
- Broccoli Salad
- Au Gratin Potatoes
- Brussel Sprouts with Bacon and Mushrooms
- Easy Grilled Corn on the Cob
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Original Recipe Source: https://lifemadesweeter.com/maple-cinnamon-roasted-butternut-squash/
- 1 large butternut squash
- 1½ Tablespoons extra virgin olive oil
- 1½ Tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 pinch salt and pepper, to taste
Preheat oven to 400° F. Carefully peel a large butternut squash with a vegetable peeler (or sharp knife). Once peeled, slice the squash in half lengthwise. Use a spoon to remove all the seeds and "fibrous strings" inside squash. Cut squash into bite sized cubes. Try to keep the pieces about the same size, for even baking.
Place squash cubes into a large bowl; drizzle with olive oil. Season the squash with a pinch of salt and pepper (to taste), then add the cinnamon and maple syrup. Stir to combine ingredients, so all pieces are coated.
Line a large baking sheet with parchment paper. Spread seasoned squash out in a single layer, leaving a bit of space between each piece. Roast in 400° F. oven for 35 minutes. HALFWAY through baking time, rotate the pan in the oven to ensure even baking. When 35 minutes is up, carefully flip each piece over so the bottom side is up, and put back in oven. Cook for 5 more minutes, to help caramelize the squash a bit on the other side. Once squash is done, remove from oven; transfer to a serving platter. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!