Cinnamon Roasted Butternut Squash
This cinnamon roasted butternut squash with maple syrup, sage, and pumpkin seeds is the perfect Fall-flavored side dish!
Servings: 6
Ingredients
- 2 medium butternut squash ~4 pounds, peeled and cut into 2-inch chunks
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh sage minced
- 3 tablespoons maple syrup
- 1/4 cup pumpkin seeds
- 4 tablespoons butter cubed
Instructions
- Preheat oven to 425f and set the rack to the middle level.
- Peel and cut butternut squash in half. Remove all the seeds and pulp and cut the squash into 2-inch chunks.
- Toss the squash pieces with the extra virgin olive oil, maple syrup, cinnamon, salt, pepper, and sage.
- Spread the squash out onto a baking sheet. Use two sheets if overcrowded. Place the sheet in the oven and bake for 35 minutes, flipping the squash pieces at the halfway point.
- Remove after 35 minutes and distribute the butter and pumpkin seeds onto the squash. Return to the oven and bake for 5-10 minutes or until fork tender. Enjoy!
Notes
- Use 4 pounds of squash. Most small to medium butternut squash weigh around 2 pounds.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or microwave.
Nutrition
Calories: 341kcal | Carbohydrates: 43.1g | Protein: 4.5g | Fat: 20g | Saturated Fat: 6.8g | Cholesterol: 20mg | Sodium: 456mg | Potassium: 1134mg | Fiber: 6.3g | Sugar: 12.7g | Calcium: 157mg | Iron: 3mg
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