Roasted Butternut Squash

Sweet maple, warm cinnamon, caramelized edges, and a pop of fresh rosemary. It’s simple, cozy, and somehow fancy at the same time. Weeknight easy. Holiday worthy.

By @wellplated

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 nonstick spray
• 3 pounds butternut squash
• 1.5 tablespoons extra-virgin olive oil
• 1.5 tablespoons pure maple syrup
• 1.75 teaspoons kosher salt
• 0.75 teaspoon ground cinnamon
• 0.5 teaspoon black pepper
• 1 tablespoon chopped fresh rosemary

Instructions

1. Preheat your oven to 400°F (200°C).
2. Generously coat two baking sheets with nonstick spray.
3. Peel and cube 1 large butternut squash (about 3 pounds).
4. In a large bowl, toss the cubed squash with 1 ½ tablespoons extra-virgin olive oil, 1 ½ tablespoons pure maple syrup, 1 ¾ teaspoons kosher salt, ¾ teaspoon ground cinnamon, and ½ teaspoon black pepper.
5. Divide the squash mixture between the two prepared baking sheets, discarding any excess liquid.
6. Spread the squash into a single layer on each baking sheet without overlapping.
7. Bake in the preheated oven for 15 minutes.
8. After 15 minutes, remove the baking sheets from the oven and flip the squash cubes.
9. Switch the positions of the baking sheets in the oven and continue baking for an additional 10 to 15 minutes, until the squash is tender.
10. Once baked, sprinkle 1 tablespoon of chopped fresh rosemary over the roasted squash and serve warm.