Description
Sweet and spiced cinnamon roasted butternut squash with maple glaze. Perfectly caramelized seasonal side dish that transforms winter vegetables into irresistible comfort food.
Ingredients
1 large butternut squash (2–3 pounds), peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 teaspoon cayenne pepper (optional)
2 tablespoons toasted pumpkin seeds (optional)
Fresh thyme sprigs for garnish (optional)
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. Peel butternut squash and cut into uniform 1-inch cubes.
3. Pat squash cubes dry with paper towels to remove excess moisture.
4. Toss cubed squash with olive oil in large bowl until evenly coated.
5. Combine cinnamon, nutmeg, ginger, salt, and pepper in small bowl.
6. Sprinkle spice mixture over squash and mix thoroughly.
7. Spread seasoned squash in single layer on prepared baking sheet.
8. Roast 15 minutes, then flip pieces and continue cooking.
9. Mix maple syrup, brown sugar, vanilla, and melted butter in small bowl.
10. Remove squash from oven and drizzle with maple syrup mixture.
11. Return to oven 5-7 minutes until caramelized and fork-tender.
12. Garnish with toasted pumpkin seeds and fresh thyme before serving.
Notes
Choose medium butternut squash (2-3 pounds) for best texture and flavor.
Cut squash into uniform pieces for even cooking and caramelization.
Don’t overcrowd baking sheet – use two pans if necessary.
Store leftovers covered in refrigerator up to 4 days and reheat in oven.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 135
- Sugar: 12g
- Sodium: 325mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
Keywords: roasted butternut squash, cinnamon squash, fall vegetables, holiday sides