Description
This Cinnamon Roasted Butternut Squash recipe transforms sweet and nutty butternut squash into a perfectly tender and flavorful side dish. Roasted with fragrant cinnamon, fresh rosemary, and a touch of maple syrup, this easy dish is deliciously seasoned with olive oil, black pepper, and kosher salt, making it a comforting and aromatic fall or winter favorite.
Ingredients
Scale
Squash
- 1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
Seasoning and Topping
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Prepare Oven and Baking Sheets: Position racks in the upper and lower thirds of your oven and preheat it to 400°F (204°C). Generously coat two baking sheets with nonstick spray to prevent sticking and ensure even roasting.
- Season the Squash: Place the cubed butternut squash in a large bowl. Drizzle with olive oil and maple syrup. Sprinkle the kosher salt, ground cinnamon, and black pepper over the squash. Toss everything thoroughly to coat all the cubes evenly with the seasoning mixture.
- Arrange on Baking Sheets: Divide the coated squash cubes evenly between the two prepared baking sheets. Spread them out in a single layer without overlapping to ensure proper roasting. Discard any excess liquid collected at the bottom of the bowl before spreading.
- Initial Roast: Place the baking sheets on the upper and lower racks of the preheated oven. Roast for 15 minutes to start cooking the squash through and allowing initial caramelization.
- Turn and Swap: Carefully remove the pans from the oven, flip the squash cubes gently with a spatula to promote even browning, and switch the racks’ positions (move the lower pan to the upper rack and vice versa).
- Continue Roasting: Return the pans to the oven and roast for an additional 10 to 15 minutes. Check for tenderness by piercing the squash with a fork; it should be soft but not mushy.
- Finish and Serve: Remove the baking sheets from the oven. Sprinkle the freshly chopped rosemary evenly over the hot squash. Serve warm as a delicious side dish to complement your meal.
Notes
- Use kosher salt rather than table salt to avoid an overly salty dish; if using table salt, reduce the amount accordingly.
- Ensure squash cubes are spread in a single layer without overlapping to achieve even roasting and caramelization.
- Fresh rosemary adds a bright herbal note; if unavailable, dried rosemary can be substituted but add less as it is more concentrated.
- This dish pairs well with roasted meats, autumn salads, or as a vegetarian main course when combined with grains and legumes.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 120
- Sugar: 7g
- Sodium: 400mg
- Fat: 5.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg
