Maple Roasted Butternut Squash Recipe
Tender, caramelized butternut squash tossed with maple syrup makes a side dish that’s both hearty and sweet. Maple Roasted Butternut Squash is a family favorite during the fall and holiday seasons.
Servings: 6
Calories: 124kcal
Ingredients
- 1 large butternut squash peeled, seeded and cut into 1-inch cubes
- 1-2 tbsp olive oil
- 2 tablespoons pure maple syrup (grade A or B)
- 1 1/2 teaspoon kosher sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the squash on a large sheet pan. Drizzle with olive oil and maple syrup. Toss with cinnamon and pepper.
- Place in the oven and bake for 30 minutes, turning once during the middle of the roasting time (add pecans during this time, if desired).
- When the squash is fork-tender, remove and cool for 5 minutes before serving.
Notes
STORE uncooked Maple Butternut Squash cubes by placing them on a parchment-lined baking sheet and FREEZING until solid, then transfer them to a freezer-safe bag or container for up to 1 month. Leftover cooked squash cubes can be stored in an airtight container in the refrigerator for up to 3 days.
To REHEAT, warm in a 375 degrees Fahrenheit (190 degrees Celsius) oven for 10–15 minutes or microwave in 30-second intervals until heated through, noting that microwaving may soften the texture.
Nutrition
Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 473mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13291IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg
