Name: Roasted Cinnamon Butternut Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 large Butternut Squash; 2 tbs Olive Oil; 1 tsp Cinnamon; 1/8 tsp Cayenne; 1/2 tsp Salt; 1/2 tsp Pepper; 1/2 tbs Maple Syrup

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Butternut squash just screams Fall to me. No matter how you cook it, it is just a cozy dish. I may be the only one in my house that likes it, but that does not bother me at all. I’ll eat this whole platter of Roasted Cinnamon Butternut Squash by myself!

This savory recipe is so simple and full of flavor. The butternut gets a little kick from the cinnamon plus hint of cayenne and then gets mellowed out with some pure maple syrup.

This is a perfect side dish for any fall table, including for Thanksgiving! It is never to early to start thinking about the cozy and warm dishes that will be served at your family table for the holidays.

Ingredients for Roasted Butternut Squash:

1 Large Butternut Squash, peeled and diced into 1 inch pieces
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Cinnamon
1/8 teaspoon Cayenne (or to taste)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 tablespoon Maple

To make Roasted Cinnamon Butternut Squash:

Preheat your oven to 400°F and lightly spray a rimmed baking sheet with non stick spray.
Peel and dice the butternut squash and then place in a large mixing bowl.
Add in the olive oil, cinnamon, cayenne, salt, pepper and maple syrup.
With a wooden spoon, mix well to ensure everything is coated well and then spread the squash out over the prepared baking sheet.
Roast for 20-25 minutes, until lightly browned and fork tender. Serve warm.