Cinnamon Roasted Butternut Squash

Good Eats From The Farmer’s Market

This Roasted Butternut Squash recipe makes for a dish that’s worthy of any occasion, whether as a side for a holiday feast or celebration with someone you love. Butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, so elegant a cuisine and easy to prepare.

The Ingredients
1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 3/4 teaspoons kosher salt (not table salt)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary

This roasted butternut squash recipe incorporates olive oil, salt, and pepper with the simple addition of cinnamon, maple syrup, and fresh rosemary, transforming it and elevating it to achieve a festive flair that you’ll be proud to share with family and friends.

Prepare the squash
1- Use a sharp chef’s knife to cut off both the top and bottom of the butternut squash, about 1/4 of an inch from the end.
2 – With a vegetable peeler (either a basic one like this or a Y-peeler), peel off the outer layer of the butternut squash.
3 – With the same sharp chef’s knife, cut the squash crosswise where the neck of the squash meets the rounder, base end so that you have two round pieces, once that’s a cylinder (the neck) and one that’s more of a ball (the base). Stand each of the pieces upright on your cutting board and make a cut down the middle from top to bottom. You’ll now have 4 pieces.
4 – Once cut, use a spoon or ice cream scoop to remove the seeds and stringy parts from the inside the base of the squash.
5 – Lay your halves cut side down, and cut each half into 1-inch wide slices. Then, cut your slices crosswise in 1-inch wide cuts. (You should end up 1-inch cubes.)

Baking Instructions

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.
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.
3 – Place the pans in your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top.

Serve Warm and Enjoy!