Maple, Cinnamon, and Brown Sugar Roasted Butternut Squash
I came up with this recipe because I had a lot of extra butternut squash cubes left from when I made my butternut squash soup. I bought too much at the store because I forgot I was measuring in kilos and not pounds. *Facepalm* Anyway, this is an easy side dish and my girls both liked it so it was a win. I really am loving oven roasted veggies lately. I’m sure you will find quite a few of them on this blog in the coming months.
PrintMaple, Cinnamon, and Brown Sugar Roasted Butternut Squash
An easy, inexpensive and crowd pleasing side dish full of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 side servings 1x
Ingredients
1 medium-large butternut squash (roughly 2–2.5 pounds) peeled, seeded and cut into 1 inch cubes
1.5 tablespoons olive oil
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
½ tsp cinnamon
Instructions
Preheat oven to 400 F.
Place the butternut squash cubes in a medium bowl.
Drizzle in olive oil and then all the seasonings and stir till evenly coated.
Line a baking sheet with foil or parchment paper. In a single layer, place butternut squash on the baking sheet and place in the oven.
Bake for 30-40 minutes till tender.
Let cool for 5 minutes before serving.
Brown sugar is listed twice. Should it be 2 or 4 tablespoons of brown sugar?
I just fixed it! Just 2 Tablespoons. Thanks for helping me fix it!
This is for butternut squash, right. You put spaghetti squash on the list..can recipe be used for both..
I’m so sorry! I’ll change that right now. I don’t think it’d work so well with spaghetti squash because it would shred instead of cube when you cut it. If you cut the spaghetti squash just in half and roasted it not cut up I’m sure it would still be delicious. You’d just sprinkle the ingredients on top instead of toss it together, if that makes sense.