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Oh, I just *love* when fall rolls around! There’s something magical about the crisp air and all those warm, comforting flavors, isn’t there? I found that out firsthand a few years back when my life was just a whirlwind of early mornings and late nights at the office. Cooking felt like just another chore! But then, I discovered something amazing: how simple, delicious food, like a perfectly roasted butternut squash, can totally shift your day. It’s not about fancy techniques; it’s about creating something that feels good, tastes incredible, and brings people together. That’s the heart of what we do here, and this squash recipe is exactly that – pure, simple joy in a bowl.
- Why You'll Love This Roasted Butternut Squash
- Gather Your Ingredients for Maple Cinnamon Roasted Butternut Squash
- Simple Steps for Perfect Roasted Butternut Squash
- Tips for the Best Roasted Butternut Squash
- Ingredient Notes and Substitutions for Maple Cinnamon Squash
- Serving and Storing Your Roasted Butternut Squash
- Frequently Asked Questions about Roasted Butternut Squash
- Nutritional Information for this Fall Side Dish
- Share Your Pure Cooking Joy
Why You’ll Love This Roasted Butternut Squash
Seriously, this roasted butternut squash is a winner! Here’s why you’ll be making it again and again:
- It’s unbelievably simple – practically foolproof!
- The maple and cinnamon combo is pure fall deliciousness.
- It’s a fantastic healthy side dish for any meal.
- Perfect for brunches, holiday dinners, or just a weeknight treat.
- It transforms humble squash into something truly special.
Gather Your Ingredients for Maple Cinnamon Roasted Butternut Squash
Alright, let’s get this simple supper started! You won’t need much, which is part of why I love this so much. Grab:
- 1 medium butternut squash (aim for about 2 to 3 pounds, it’s a good size!)
- 2 tablespoons of good olive oil
- 2 tablespoons of real maple syrup (the darker the better, I think!)
- 1 teaspoon of ground cinnamon
- A good pinch of salt (about 1/4 teaspoon)
- And just a whisper of black pepper (1/8 teaspoon to start)
Simple Steps for Perfect Roasted Butternut Squash
Okay, so this is where the magic really happens! You might think roasting squash sounds intimidating, but trust me, it’s surprisingly simple and so rewarding. Remember how I felt like I wasn’t a “kitchen person”? This recipe was one of those moments that proved me wrong. It’s all about a few key steps that make all the difference for your roasted butternut squash. Let’s dive in!
Prepping Your Butternut Squash
First things first, let’s get that squash ready. My trick to making peeling those tough skins way easier? Pop the whole squash in the microwave for about 2-3 minutes. It softens things up just enough! Then, slice it in half lengthwise, scoop out all those stringy seeds and bits (it’s kind of satisfying, honestly!). Now, cut it into nice, even 1-inch cubes. This uniformity is key so everything roasts up perfectly together. This simple prep makes it such an easy winter squash side.
Coating the Squash for Flavor
Now for the fun part – making it taste amazing! Toss those beautiful squash cubes into a big bowl. Drizzle over your olive oil and that lovely maple syrup. Then, sprinkle in the cinnamon, salt, and pepper. Gently toss everything together until each little cube is coated with that gorgeous, flavorful glaze. You want to make sure every piece gets love, so don’t be shy with the tossing!
Roasting to Perfection
Once everything is coated, spread your seasoned squash in a single layer on a baking sheet. This is super important – you don’t want piles of squash, or it’ll steam instead of roast. We want those lovely caramelized edges, right? Pop it into your preheated oven at 400°F (200°C) for about 25 to 35 minutes. Give them a flip halfway through. You’re looking for them to be tender when you poke them with a fork and have these gorgeous, slightly browned, sweet edges. It’s amazing how easy it is to get these perfect sheet pan veggies!
Tips for the Best Roasted Butternut Squash
Okay, so to get the absolute best roasted butternut squash every single time, there are a few little things I’ve learned. You wanna pick a squash that feels heavy for its size and has smooth, firm skin – that usually means it’s nice and sweet inside! Don’t stress too much about the oven temp; 400°F is pretty forgiving, but if yours runs hot, you might shave off a few minutes. The biggest thing is that single layer on the pan – I know, I know, it can be tempting to cram it all in, but trust me, giving it space helps it get those lovely tender insides and slightly crispy edges everyone loves. It’s all about making cooking feel easy and rewarding, right?
Ingredient Notes and Substitutions for Maple Cinnamon Squash
When I talk about this maple cinnamon squash, the quality of your ingredients totally makes a difference! For the maple syrup, definitely go for the real stuff – dark or amber is great for a richer maple flavor, none of that fake pancake syrup. If you’re out of maple syrup, honey would work in a pinch for a slightly different but still delicious sweetness. And for cinnamon, just your regular ground cinnamon is perfect. If you wanted to mix it up, a tiny pinch of nutmeg or even a whisper of ground ginger could be amazing too! It’s all about making it work for you.
Serving and Storing Your Roasted Butternut Squash
This squash is just begging to be shared! It’s fantastic alongside roasted chicken, pork chops, or as a sweet and savory addition to your holiday feast. Honestly, it’s so good you could just eat it straight from the pan! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep for about 3-4 days. To reheat, I like to give them a little zap in the microwave or a quick toss in a warm oven so they get nice and tender again.
Frequently Asked Questions about Roasted Butternut Squash
Got questions about this yummy roasted butternut squash? I’ve got answers! It’s one of those dishes that seems simple but always seems to spark a few curious thoughts.
How do I easily peel butternut squash?
Peeling can be the trickiest part, I totally get it! My favorite hack is to microwave the whole squash for about 2 to 3 minutes. It softens the skin just enough so a regular vegetable peeler can zip right through it. Another tip is to simply cut it in half, scoop out the seeds, and then peel it in sections. Easy peasy!
Can I make this roasted butternut squash ahead of time?
You bet! You can totally prep the squash by peeling and cubing it a day in advance. Store the raw cubes in an airtight container in the fridge. When you’re ready to cook, just toss them with the oil, maple, and spices, and roast as usual. It makes getting dinner together even faster!
What other spices can I use with butternut squash?
Oh, the possibilities are endless! While I adore the cinnamon-maple combo, sometimes I like to switch it up. A little pinch of nutmeg or even some dried sage is wonderful, especially if you’re going for a more savory vibe. And if you’re feeling adventurous, a tiny dash of chili powder can add a fun little kick to your fall side dish!
Nutritional Information for this Fall Side Dish
Just so you know, this delightful fall side dish is pretty great for you too! A serving (about one cup) typically has around 180 calories. You’re looking at about 7g of fat, 2g of protein, and around 30g of carbs, with a good 5g of fiber to keep you full and happy! Remember, these numbers are estimates, as the size of your squash and brands can change things up a bit.
Share Your Pure Cooking Joy
Now that you’ve got the scoop on this amazing roasted butternut squash, I’d absolutely love to hear from you! Did you try it? How did it turn out? Let me know in the comments below – your feedback means the world! And if you snapped a pic, tag us on social media. Sharing our cooking adventures is what makes it all so special, right?
PrintSimple Roasted Butternut Squash with Maple and Cinnamon
A simple and delicious roasted butternut squash recipe, perfect as a fall or winter side dish. This recipe is easy to follow and brings out the natural sweetness of the squash with maple syrup and cinnamon.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash: You can peel the squash with a vegetable peeler, then slice it in half lengthwise. Scoop out the seeds and stringy bits. Cut the squash into 1-inch cubes.
- In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread the seasoned squash in a single layer on a baking sheet.
- Roast for 25-35 minutes, or until the squash is tender and lightly caramelized, flipping halfway through.
- Serve warm.
Notes
- To make peeling easier, you can microwave the squash for 2-3 minutes before peeling.
- For a more savory flavor, reduce the maple syrup and add a pinch of nutmeg or sage.
- This dish pairs well with roasted chicken, pork, or as part of a holiday meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
