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Cinnamon Maple Roasted Squash

Cinnamon Maple Roasted Squash features vitamin-packed butternut squash coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish!

Cinnamon Maple Roasted Squash ~ vitamin-packed butternut squash is coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish! | FiveHeartHome.com

If summer produce is best eaten fresh, fall produce was made to be roasted. Roasting is actually my favorite way to enjoy veggies year round, but I tend to shy away from it during the hotter months, seeing as how it can quickly heat up the whole kitchen, thereby negating the glorious effects of A/C. But as soon as there’s the slightest hint of autumn in the air, it’s on! The oven is on, that is, and set to a high temperature…ready to receive a foil-covered baking sheet, scattered with oil-coated, salt-and-peppered veggies, just waiting to be transformed by heat and magic into something truly wonderful.

Cinnamon Maple Roasted Squash ~ vitamin-packed butternut squash is coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish! | FiveHeartHome.com

You just can’t beat an oven-roasted root vegetable. Or so I thought, until I discovered the wonders of roasted squash! The only kind of squash my mom ever cooked when I was growing up was summer squash…you know, the yellow kind and zucchini. It wasn’t until I had my first child and embarked upon an overzealous mission to prepare homemade baby food (and then toddler-friendly finger food) that I discovered butternut squash. Where had I been, y’all? The stuff is delicious, and roasting brings out its very best attributes: sweet, tender, and not too hard on the eyes.

Cinnamon Maple Roasted Squash ~ vitamin-packed butternut squash is coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish! | FiveHeartHome.com

For me, the trickiest part of preparing butternut squash has been figuring out how to cut it without slicing off a finger. It can be hard to decide just how to tackle it yourself, but with a little direction, it’s actually not difficult at all. The key is to use a large, sharp knife to carefully slice off a thin piece from the bottom of the squash to give it stability. Then with a heavy-duty, large vegetable peeler (not a knife!), remove the skin. Finally, cut the squash in half, scoop out the seeds, and cube it up for your recipe.

Cinnamon Maple Roasted Squash ~ vitamin-packed butternut squash is coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish! | FiveHeartHome.com

As for this Cinnamon Maple Roasted Squash, it is hands-down my favorite way to serve (and eat!) this veggie. Butternut squash is already naturally sweet — particularly when roasted — but add a touch of maple syrup and a sprinkle of warm cinnamon, and it transforms into something truly splendid.

As a bonus, how simply beautiful is this side dish? It’s gorgeous and golden and practically glowing. It would make a weeknight dinner feel special, and it would be the talk of your Thanksgiving table. Picky kids will love it (which is not surprising, seeing as how its flavor is akin to pumpkin pie) and adults will swoon over it. Yup, it’s a winner all the way around!

Cinnamon Maple Roasted Squash ~ vitamin-packed butternut squash is coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish! | FiveHeartHome.com

So have you ever felt intimidated about peeling/cutting up a butternut squash? What’s your favorite veggie to roast? Do you believe that maple syrup makes everything better? (Sorry, bacon.) I’m here to tell you…regardless of the question, Cinnamon Maple Roasted Squash is the answer! 😉

Cinnamon Maple Roasted Squash ~ vitamin-packed butternut squash is coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish! | FiveHeartHome.com

Cinnamon Maple Roasted Squash

Yield: 4 to 6 servings

Cinnamon Maple Roasted Squash

Cinnamon Maple Roasted Squash features vitamin-packed butternut squash coated with coconut oil, maple syrup, and cinnamon, then roasted until tender and sweet for a gorgeous, golden fall or winter side dish!

Ingredients

  • 1 butternut squash
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Position the rack in the center of the oven and preheat oven to 425°F. Line a large, rimmed baking sheet with heavy-duty foil and set aside.
  2. Using a large, sharp knife, carefully slice off a thin piece from the top and bottom of the butternut squash (to give it stability). Using a large, heavy-duty vegetable peeler, remove the skin. Cut the squash in half horizontally, where the thinner neck meets the round base. Cut the base piece in half vertically, exposing the seeds. Use a spoon to scoop and scrape out the seeds. Cut all of the squash flesh into 1-inch cubes and set aside.
  3. In a large bowl, whisk together the maple syrup, coconut oil, cinnamon, nutmeg, and salt. Add the cubed squash and toss until evenly coated. (Alternatively, you may shake all of the ingredients together in a gallon-sized plastic baggie.) Spread out the squash on prepared baking sheet into a single layer. Sprinkle with freshly ground pepper, if desired.
  4. Roast squash for 25 minutes. Use a metal spatula to carefully flip cubes over; roast for 15 to 20 minutes more (checking frequently) or until squash is tender with golden edges. Serve immediately.

Notes

Do not overcrowd the pan or the squash will not adequately brown. If you don't have a large enough sheet pan to accommodate all of the squash cubes, you may divide them between two smaller pans. Just be sure to switch and rotate the pans halfway through the baking time.

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More fall side dishes

Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes ~ the perfect Thanksgiving side dish, featuring a smooth, creamy filling and topped with toasty marshmallows or crunchy pecan streusel | FiveHeartHome.com

Garlic & Herb Stuffing
Garlic and Herb Stuffing ~ made with French bread and cornbread, this savory, simple, Thanksgiving dressing is easily customizable | FiveHeartHome.com

Roasted Brussels Sprouts with Parmesan
Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

Garlic & Herb Roasted Potatoes
Garlic and Herb Roasted Potatoes ~ a simple, delicious side dish flavored with fresh rosemary and thyme | FiveHeartHome.com

Roasted Balsamic Green Beans
Roasted Balsamic Green Beans ~ like caramelized green bean French fries, this side dish is easy enough for a regular weeknight yet special enough for a holiday dinner | FiveHeartHome.com

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Comments

  1. Thanks Samantha for the tips on cutting a butternut squash! I have always struggled with that. I love the combination of coconut oil, cinnamon, nutmeg and maple syrup…it sounds fabulous. On the list to try this weekend!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hope this was a hit if you had a chance to make it, Susan! And I agree…cutting up a butternut squash can be kind of intimidating, but if you take it step-by-step, it’s not too bad. 😉 Happy Friday!

  2. Is olive oil okay to use?

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