Cinnamon Roasted Butternut Squash
A little sweet, a little savoury, and packed with nutrition, this recipe makes a fabulous new addition to your holiday side dish repertoire. Butternut squash is not only delicious, it’s a powerhouse of vitamins, minerals, fibre and antioxidants. Adding cinnamon brings out the natural sweetness of the squash for a delicious and unexpected flavour combination.
Ingredients
1 large butternut squash, peeled, seeded and chopped into 1” cubes
2 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt
1 ½ tablespoons pure maple syrup
¾ teaspoon cinnamon
1 tablespoon chopped fresh rosemary (could substitute thyme)
Freshly ground black pepper to taste
Directions
Preheat oven to 400°F
In a large bowl, combine cubed squash, olive oil and maple syrup. Sprinkle with salt, cinnamon, rosemary and pepper and toss to coat.
Spread onto a large baking sheet in a single layer
Bake for 15 minutes, then remove from oven and turn cubes over and return to oven
Continue baking for 10 - 15 minutes, or until squash is tender.
Serve warm.
Optional: Add a handful of toasted pecans on top
