Ingredients
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2 cups peeled and chopped butternut squash (about 1 small squash*)
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2 teaspoons olive oil
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¼ teaspoon ground cinnamon
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1 tablespoon maple syrup
Instructions
- Preheat the oven to 425°F.
- Place the squash on a baking sheet, drizzle or spray with olive oil, and toss to coat evenly.
- Bake for 40 minutes, or until fork-tender. Remove from the oven, sprinkle with cinnamon, and drizzle with maple syrup. Toss to coat, then return to the oven and bake for an additional 5 minutes.
Notes
*This recipe works beautifully with many different winter squashes. Here are a few favorites:
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Butternut Squash: Sweet and nutty with thick skin. I recommend peeling this one, as the skin can be tough.
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Acorn Squash: Mild and slightly nutty. I usually leave the skin on, but you can peel it if you prefer.
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Kabocha Squash: A Japanese pumpkin with a fluffy, sweet interior. Leave the skin on—it becomes very tender when roasted.
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Delicata Squash: Known for its edible skin and creamy texture. No peeling needed for easy prep.
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Honeynut Squash: A mini butternut with big flavor. The skin is edible, but you can peel it if desired.
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Curry Squash: Sweet and nutty with tender skin that softens nicely during roasting.
