Cinnamon Maple Roasted Butternut Squash
Maple cinnamon roasted butternut squash is the perfect addition to your holiday table. When fall hits, and winter squash season arrives you better bet I'm making roasted butternut squash! Roasting butternut squash brings out even more sweetness. We've made it even tastier by adding a touch of maple syrup and cinnamon here.
Ingredients
- 1 large butternut squash, about 3-3.5 pounds
- 2 tbsp maple syrup
- 2 tbsp avocado oil
- 1.5 tsp sea salt
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To prepare the butternut squash, slice the butternut squash in half length wise. Remove the seeds and inner stringy flesh (I like to use a grapefruit spoon here). Dice the butternut squash into cubes and add it to your lined baking sheet.
- Mix the maple syrup, avocado oil, sea salt and cinnamon in a small bowl.
- Toss the cubed butternut squash with the maple syrup mixture. Spread the butternut squash evenly on the lined baking sheet.
- Roast at 400 degrees F for 30-35 minutes, turning halfway through to roast evenly.
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