Roasted Butternut Squash

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 45

Servings: people

Calories: 60kcal

This simple roasted butternut squash recipe is the perfect healthy side dish for Fall.

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!