Cinnamon Roasted Butternut Squash

Name: Cinnamon Roasted Butternut Squash
Total time: 40 min
Yield: 4
Ingredients: 1 large butternut squash; 1 3/4 tsp kosher salt; 3/4 tsp ground cinnamon; 1 Tbsp chopped fresh rosemary; 1 1/2 Tbsp extra-virgin olive oil; 1 1/2 Tbsp pure maple syrup; 1/2 tsp ground black pepper

40 mins

Total time

4

Serving

7

Ingredients

Enable cook mode

Ingredients

large butternut squash

1³⁄₄

tspkosher salt

³⁄₄

tspground cinnamon

Tbspchopped fresh rosemary

1¹⁄₂

Tbspextra-virgin olive oil

1¹⁄₂

Tbsppure maple syrup

¹⁄₂

tspground black pepper

Directions

Step 1

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.

Step 2

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.

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