Cinnamon Roasted Butternut Squash
Prep Time
10 mins
Cooking Time
30 mins
Yields
4-5 servings
Ingredients
- 1 butternut squash — sized at ~ 3 lbs, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 TBS olive oil
- 1 1/2 TBS pure maple syrup
- 1 3/4 tsp kosher salt — don't use table salt as the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
- 3/4 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 TBS chopped fresh rosemary
Directions
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 F. Generously coat two baking sheets with coconut oil, olive oil or nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil & maple syrup. Sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
To Freeze:
1. Let pans cool and then place in the freezer, ensuring that the squash is in a single layer. Allow to freeze. Then place in an air-tight freezer container.
To Reheat:
1. Gently reheat on stovetop skillet or in the oven at 350 F.
Notes
Note, when frozen, roasted vegetables may become more mushy but still great taste and consistency for the convenience factor.