Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt (not table salt)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat the oven to 400°F and position racks in the upper and lower thirds. Coat two baking sheets with nonstick spray.
- Place squash cubes in a large bowl. Drizzle with olive oil and maple syrup. Sprinkle with salt, cinnamon, and pepper. Toss to coat.
- Divide the squash between the prepared baking sheets in a single layer, discarding any excess liquid from the bowl.
- Bake for 15 minutes. Remove from the oven and flip the squash with a spatula. Switch pan positions on the racks and return to the oven.
- Bake for an additional 10–15 minutes, or until the squash is tender and caramelized.
- Remove from the oven and sprinkle with chopped rosemary. Serve warm.
Notes
- TO MAKE AHEAD: Dice squash up to 1 day in advance and refrigerate in an airtight container.
- TO STORE: Refrigerate leftovers in an airtight container for 4 to 5 days.
- TO REHEAT: Warm in a skillet, oven (350°F), or microwave. Skillet or oven provides best texture.
- TO FREEZE: Freeze cooked squash on baking sheets, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
