Description
Roasted Cinnamon Butternut Squash – this easy cinnamon squash is such an easy fall side dish! Perfect for weekdays and holidays. (allergy-free, vegan, paleo)
Ingredients
Scale
- 6–8 cups diced butternut squash (from a 3-lb. butternut squash)
- 2 Tbsp olive oil (can sub vegan butter, or butter or ghee (if not vegan))
- 2 Tbsp pure maple syrup
- 1/2 tsp cinnamon
- salt, to taste
Instructions
- Preheat The Oven & Prep Your Pan. Preheat the oven to 400 degrees F. and set out a baking sheet to roast your squash.
- Dice Your Squash (If You Haven’t Already). I follow this method for peeling & dicing squash.
- Season & Mix The Squash. In a large bowl, mix together squash, olive oil, syrup, cinnamon, and a generous pinch of salt. Stir to combine well.
- Spread Out On A Baking Sheet. Transfer the cinnamon squash and any remaining olive oil/seasonings out onto a baking sheet. Spread the squash out or shake the pan to evenly distribute the squash. (You don’t want it too tightly packed together so the air can circulate freely)
- Roast, Stirring Every 10-15 Minutes. Pop the pan in the oven and roast the cinnamon butternut squash at 375 degrees F. for 35-45 minutes, or until cooked through and starting to caramelize. For even browning, stir squash every 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American