Description
A sweet and savory side dish featuring tender butternut squash cubes tossed with maple syrup, cinnamon, and fresh rosemary, then roasted to caramelized perfection.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 1½ tablespoons extra-virgin olive oil
- 1½ tablespoons pure maple syrup
- 1¾ teaspoons kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 400°F and position racks in upper and lower thirds. Coat two baking sheets with nonstick spray.
- In a large bowl, toss squash cubes with oil, maple syrup, salt, cinnamon, and pepper until evenly coated.
- Divide squash between prepared baking sheets in a single layer, discarding excess liquid.
- Bake for 15 minutes, then turn cubes and switch pan positions in the oven.
- Continue baking for 10-15 minutes more until tender and caramelized.
- Remove from oven and sprinkle with fresh rosemary before serving.
Notes
For best flavor, use pure maple syrup and fresh rosemary. Squash can be cubed a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes