Cinnamon Roasted Butternut Squash Recipe
This roasted butternut squash recipe has a light maple cinnamon glaze with just a hint of cinnamon. It's a simple sweet and savory side dish that will soon become your favorite way to prepare squash.
Servings: 6 people
Calories: 110kcal
Ingredients
- 2 pounds butternut squash peeled and cut into 1" chunks
- 2 tablespoons pure maple syrup
- 2 tablespoons avocado oil
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine the pure maple syrup, avocado oil, and the cinnamon. Mix and then pour into a gallon freezer bag. Add the squash, seal, and shake the bag until the squash is evenly coated with the mixture.
- Pour the squash onto a baking sheet sprayed with nonstick cooking spray and season with the salt and pepper.
- Bake in the preheated oven for 60-75 minutes, turning the squash over with a spatula every 20 minutes until the edges are golden brown.
- Remove from the oven and serve warm. Enjoy!
Notes
Storing leftovers: store leftover squash in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in a microwave or preheated 350 degree oven until warmed through.
Nutrition
Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Sodium: 6mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16070IU | Vitamin C: 31.8mg | Calcium: 75mg | Iron: 1.1mg