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Maple Cinnamon Roasted Butternut Squash

Caramelized cubes of butternut squash tossed in pure maple syrup, cinnamon, and a touch of cayenne, then roasted until golden-edged and tender - a naturally sweet, crowd-pleasing DASH-diet side.

45 minEasyServes 4140 cal/serving

AmericanSideOvenDASHVeganVegetarianMediterraneanPaleoLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 3 lbs butternut squash, peeled, 1" cubed
  • 2 tbsp pure maple syrup
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 2 tsp fresh thyme leaves

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

  2. 2

    Whisk together 2 tbsp pure maple syrup, 2 tbsp olive oil, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp cayenne pepper, and 1/2 tsp kosher salt in a large bowl.

  3. 3

    Add 3 lbs peeled, 1" cubed butternut squash and toss until evenly coated. Spread in a single layer on the prepared baking sheet - do not crowd; use two baking sheets if needed.

  4. 4

    Roast for 25 to 30 minutes, flipping once halfway through, until the squash is tender and the edges are caramelized.

  5. 5

    Transfer to a serving platter, scatter 2 tsp fresh thyme leaves over the top, and serve warm.

Questions

How long does Maple Cinnamon Roasted Butternut Squash keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Maple Cinnamon Roasted Butternut Squash?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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