Maple Cinnamon Roasted Butternut Squash
- 8 cups cubed butternut squash (peeled and seeded), about 3 lbs of peeled cubes
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 pinches cayenne
Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to prepare squash for roasting, see this post: All About Butternut Squash Line 2 baking sheets with foil (optional– protects baking sheet when the sugars caramelize so it won’t be sticky/hard to clean). Spread out the cubes on the baking sheets.
Drizzle the squash on each baking sheet of squash with 1 tbsp olive oil and 1 tbsp maple syrup (2 tbsp olive oil and 2 tbsp maple syrup total).
Sprinkle each baking sheet evenly with 1/4 tsp salt, 1/4 tsp cinnamon and a pinch of cayenne (1/2 tsp salt, 1/2 tsp cinnamon, 2 pinches cayenne total).
Toss the squash on the sheets with clean hands to coat evenly.
Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, till the largest piece of squash is tender all the way through. Remove the baking sheets from the oven and turn on the broiler.
Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize (the squash should be golden brown– careful, it will brown very fast– don’t let it burn!). Serve warm.