Roasted Butternut Squash (with Cinnamon and Maple)
Roasted Butternut Squash is a sweet and savory recipe of tender roasted squash flavored with maple syrup and cinnamon for a gorgeous, golden fall or winter side dish!
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.
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.
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 cubes on prepared baking sheet into a single layer. Sprinkle with freshly ground pepper, to taste.
Roast the butternut squash cubes for 25 minutes. Use a metal spatula to carefully flip each piece over; roast for 15 to 20 minutes more (checking frequently) or until squash is tender with golden edges. Serve immediately.
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Notes
If you'd like to cube the butternut squash ahead of time, it will keep in an airtight container in the fridge -- topped with a damp paper towel -- for a day or two before roasting. Any longer than that, and it will start drying out.
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.
Roasted Butternut Squash leftovers may be stored in an airtight container in the refrigerator for up to five days.