Maple Cinnamon Butternut Squash (Printable Version)
# What You'll Need:
01 -
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
02 -
1 ½ tablespoons extra-virgin olive oil
03 -
1 ½ tablespoons pure maple syrup
04 -
1 ¾ teaspoons kosher salt
05 -
¾ teaspoon ground cinnamon
06 -
½ teaspoon ground black pepper
07 -
1 tablespoon chopped fresh rosemary
# How to Make It:
01 -
Position racks in the upper and lower thirds of your oven and preheat to 400°F (200°C). Generously coat two baking sheets with nonstick spray.
02 -
Place the squash cubes in a large bowl. Drizzle with olive oil and maple syrup, then sprinkle salt, cinnamon, and pepper over the top. Toss to coat thoroughly.
03 -
Divide the squash between the two baking sheets, discarding any excess liquid from the bowl. Spread the cubes in a single layer, ensuring they don't overlap.
04 -
Place pans in the upper and lower thirds of the oven and bake for 15 minutes.
05 -
Remove pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the racks. Continue baking until the squash is tender, about 10 to 15 additional minutes.
06 -
Remove from the oven and sprinkle the fresh rosemary over the top. Serve warm.
# Handy Tips:
01 -
Use kosher salt, not table salt, or the dish will be too salty. If using table salt, reduce the amount and adjust to taste at the end.
02 -
For meal prep, dice the squash 1 day in advance and store in an airtight container in the refrigerator.
03 -
Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.
04 -
For best reheating results, use the oven at 350°F (175°C) or a skillet on low heat to maintain texture.
05 -
Freeze in a single layer on baking sheets before transferring to airtight containers for up to 3 months. Note that frozen and thawed roasted vegetables will have a softer texture.