Maple Roasted Butternut Squash Recipe
This roasted butternut squash gets a little crispy on the outside is perfectly soft on the inside.
Non-stick Cooking Spray
- 6 cups cubed butternut squash
- 1 Tablespoon olive oil
- 2 Tablespoons pure maple syrup
- ¼ teaspoon cinnamon
- salt and pepper, to taste
Preheat oven to 400 degrees F.
Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray.
Spread squash in an even layer on prepared pan and drizzle on olive oil and maple syrup.
Sprinkle cinnamon, salt and pepper on top.
Toss squash with hands until completely coated in oil, syrup and seasonings.
Bake for 20-25 minutes or until squash is golden brown on the outside.
Calories: 102kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 508mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14882IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 1mg