If you're looking for a tempting side that's sweet and savory, you can't go wrong with this butternut squash recipe! The squash and salt bring the savory while the cinnamon and syrup bring the sweet for a perfect combo! Although the earthy flavors are reminiscent of fall, we could dig into this dish any time of year.
On a specialized diet? This recipe works well for folks following a plant-based (vegetarian), vegan or gluten-free diet — and, of course, omnivores!
- 3 pounds butternut squash, peeled, seeded and cut into 1-1 1/2 inch cubes
- 2 tablespoons good olive oil
- 2 tablespoons pure maple syrup
- 1/2 teapoon cinnamon
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 450 degrees F.
- Spread the squash cubes over a greased baking sheet and drizzle with olive oil.
- In a small bowl, combine the syrup with cinnamon, then drizzle the mixture over the squash. Using two large spoons or spatulas, toss all the ingredients together and then season to taste with salt and pepper.
- Roast the prepared squash on the center oven rack, uncovered, for 10 minutes. Reduce the oven temperature to 400 degrees F and continue to roast the squash another 20-25 minutes, or until the squash is very fork-tender when pierced. Remove from the oven and serve immediately or at room temperature, as desired.