Since I spend about 75% of my waking hours in leggings (85% if you count their close relatives jeggings and yoga pants), every now and then I appreciate the opportunity to get a little fancy. Now, I’m not saying that I’m going to be strutting about in a ballgown anytime soon (unless you are throwing a ball and looking for an extra guest?), but every now and then, I do enjoy adding a little sparkle to my routine. The same can be said for recipes. Today’s Roasted Butternut Squash takes an easy weeknight side—roasted butternut squash cubes—and transforms it into a dish that’s worthy of a special occasion, be it a holiday table or dinner at home with someone you love. Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it’s elegant to eat and easy to prepare. My kind of side!
We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. 400 degrees F. 20(ish) minutes. Done and done.
But what about those meals when you need something a little special? When your friends and family are gathered for a festive occasion? When yoga pants simply will not do?
Cinnamon Roasted Butternut Squash
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Prep: 10min
Total: 40min
Yield: 4
Serving Size: 1 (of 4)
Nutrition Facts: servingSize 1 (of 4), calories 153 kcal, Carbohydrate 28 g, Fat 5 g, Saturated Fat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
Ingredients:
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instruction:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Roasted Butternut Squash
Learn how to roast butternut squash perfectly every time! Serve it as a simple side dish, or add it to salads, bowls, soups, and more.
Prep: 10min
Total: 40min
Ingredients:
- 1 butternut squash (peeled, seeds scooped, and cubed)
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- Chopped parsley (optional, for garnish)
Instruction:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.
Roasted Butternut Squash
Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you’ll want to make again and again.
Prep: 10min
Total: 30min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 1 mg, Sodium 404 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper (or ¼ teaspoon ground black pepper)
- 1 teaspoon dried Italian seasoning (or Herbs de Provence)
- 1 teaspoon garlic powder
- 4 tablespoons butter (optional)
Instruction:
- Preheat oven to 425 degrees and grease a large baking sheet.
- Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
- Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
- Season with salt, pepper, dried herbs, and garlic powder.
- Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.
- Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
- Spoon browned butter over squash and serve immediately.
Amazing Butternut Squash Soup Recipe
FAQ
What are 3 ways you can eat butternut squash?
What does butternut squash pair well with?
- Herbs & Spices: cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, bay leaf.
- Sweet: brown sugar, maple syrup, honey.
- Savoury: bacon, chicken, beef, ham, turkey, sausage, nuts, pasta, rice, eggs.
What is the best way to prepare butternut squash?
Place on a parchment-lined sheet pan or baking dish and poke it in about 10 places, all over, with a sharp knife or fork. Roast about 55 to 85 minutes (depending on size), turning once midway through, until the skin is brown and bubbled, and a knife easily pierces the squash all the way through.
Is it better to roast or steam butternut squash?
