Maple Roasted Butternut Squash Recipe
This roasted butternut squash gets a little crispy on the outside is perfectly soft on the inside.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, roasted butternut squash, squash, vegetable side dish
Servings: 6
Calories: 102kcal
- 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.
- To make this recipe even easier, I used precut butternut squash from the produce section of my grocery store!
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