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Maple-Roasted Butternut Squash

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Serves: 4


Ingredients

1 large butternut squash

2 T. olive oil

2 T. maple syrup

1/2 t. ground cinnamon

1 t. kosher salt

Dash cayenne pepper (optional)

To Prepare

Preheat oven to 425°. Peel, seed and dice squash into 1-inch cubes. Spread cubes onto a heavy sheet pan.

In a small bowl, mix remaining ingredients, including a tiny amount of cayenne if you’d like a little heat in the dish. Pour the mixture over the squash and distribute evenly with clean hands or a wooden spoon. Spread the cubes as evenly as possible around the pan in one layer.

Bake in the oven for 40-45 minutes, stirring once halfway through cooking, until edges of cubes are browned and squash is tender. 

To Serve

This is a delicious side dish with any roasted meats, or as part of a vegetarian Thanksgiving feast.



Eddie's Recipe Tip:

Leftovers make a great fall soup. Toss remaining squash into the blender or food processor and puree with a little chicken or vegetable stock.