Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon honey or maple syrup (optional)
Instructions
- Peel the butternut squash carefully using a vegetable peeler. Cut in half, scoop out the seeds, and chop into evenly sized 1-inch cubes.
- In a large bowl, toss the cubed squash with olive oil, ground cinnamon, salt, black pepper, and optional honey or maple syrup until evenly coated.
- Spread the seasoned squash in a single layer on a parchment-lined baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- Remove from the oven once tender and caramelized. Transfer to a serving dish and garnish as desired. Serve immediately.
Notes
For a festive touch, garnish with crumbled feta cheese or pomegranate seeds. Store leftovers in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg