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Maple Cinnamon Roasted Butternut Squash is a delectable and visually stunning dish that embodies the essence of fall and winter. This recipe combines the natural sweetness of butternut squash with the warm, comforting flavors of maple syrup and cinnamon. The result is a side dish that not only enhances the aesthetic of your dining table but also tantalizes the taste buds, making it a perfect accompaniment to holiday feasts, cozy family dinners, or any occasion where you want to impress your guests.

Maple Cinnamon Roasted Butternut Squash – A Fall Favorite!

Discover the warmth of autumn with this Maple Cinnamon Roasted Butternut Squash recipe. Combining the natural sweetness of butternut squash with rich maple syrup and aromatic cinnamon, this dish is perfect for holiday gatherings or cozy family dinners. Easy to prepare and loaded with nutrients, it's both a delicious side and a beautiful addition to your table. Elevate your meals with this seasonal delight and impress your guests with its delightful flavor and stunning presentation.
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Ingredients
  

1 medium butternut squash (about 2-3 pounds)

3 tablespoons olive oil

3 tablespoons pure maple syrup

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon sea salt

¼ teaspoon black pepper

Optional: chopped pecans or walnuts for garnish

Optional: fresh thyme or rosemary for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Butternut Squash: Carefully peel the skin off the butternut squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon and discard them. Chop the squash into 1-inch cubes for even roasting.

      Mix the Coating: In a large mixing bowl, combine the olive oil, maple syrup, ground cinnamon, ground nutmeg, sea salt, and black pepper. Mix well until all ingredients are fully combined.

        Coat the Squash: Add the cubed butternut squash to the bowl and toss until each piece is evenly coated with the maple-cinnamon mixture.

          Roast the Squash: Spread the coated squash cubes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even roasting.

            Bake: Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through for even cooking.

              Garnish and Serve: Once roasted, remove from the oven and let cool slightly. Transfer to a serving dish, and if desired, sprinkle with chopped pecans or walnuts and fresh herbs for added flavor and texture. Serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6