Cinnamon Roasted Butternut Squash

Yield: 3-4

Author: Tuckaway Farm

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Cinnamon Roasted Butternut Squash

Embrace the flavors of fall with this cinnamon roasted butternut squash recipe. The natural sweetness of the squash combined with warm spices creates a delightful side dish perfect for any autumn meal. Simple and delicious, it’s sure to be a crowd-pleaser!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 small butternut squash (about 1-1.5 pounds), peeled, seeded, and cut into 2-inch cubes
• 3/4 tablespoons olive oil
• 3/4 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• Freshly ground black pepper
• 1 teaspoon chopped fresh rosemary (optional)

Instructions

1. Preheat oven to 400 degrees. Prepare a large baking sheet with either cooking spray or parchment paper and set aside.
2. Combine all ingredients in large bowl, tossing to coat so the liquid and spices are evenly distributed.
3. Spread cubes on baking sheet in a single layer, making sure the pieces don’t overlap.
4. Bake for 15 minutes. Take tray out of oven and use a spatula to flip the squash cubes to ensure even roasting on both sides of the cubes. Continue to roast for 10-15 minutes, or until squash is tender. If desired, sprinkle with fresh rosemary. Serve warm!