Course: Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Servings: 8 people
Calories: 60kcal
This simple roasted butternut squash recipe is the perfect healthy side dish for Fall.
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- 1 butternut squash 2 lbs
- 2 tablsepoons olive oil
- salt and pepper
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
Preheat oven to 400F. Fully wash the squash. Use a sharp and heavy knife to step the squash and cut off the bottom.
1 butternut squash
Cut the squash in half length-side, rocking as you cut. Be careful as you cut.
Use a large spoon to smoothly cut out the seeds. Set aside or throw away. (Can roast the seeds if desired.)
Line a baking sheet with parchment paper and brush with oil. Brush the inside of the squash with additional oil and season with salt and pepper. Place flesh-side down on the baking sheet.
2 tablsepoons olive oil, salt and pepper
Roast for 30-40 minutes or until the squash is tender.
While the squash is roasting, stir together the maple syrup, cinnamon, and cayenne pepper.
1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper
Remove the squash from the oven and flip. Brush with the maple syrup glaze. Return to the oven and broil for 5 minutes or until the glaze is caramelized. Enjoy!
Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 406mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12080IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 1mg