This butternut squash recipe is a fan favorite during fall! Butternut squash is delicious and nutritious all by itself, but the addition of maple and rosemary take this simple dish to the next level. In addition, the nutritional properties of squash are perfect for the season, helping to keep you healthy and balanced as the colder months approach.
Benefits of Butternut Squash
Traditional Chinese Medicine: Warm temperature & sweet flavor. It circulates blood, disperses cold, clears dampness, and resolves phlegm.
Western Nutrition: Low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium.
- 1 large butternut squash -I use the precut from Costco about 2-4 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 ½-2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt
- 2 tablespoon ground cinnamon
- 2 teaspoons cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
- Preheat the oven to 400 degrees F.
- Generously coat large baking sheet (or use 2 smaller ones) with nonstick spray or cover with heavy duty tin foil for ease of cleaning.
- Place the squash cubes in a large bowl and add olive oil and maple syrup. Gently toss with the squash.
- Sprinkle the salt, cinnamon, and both peppers. Toss to coat.
- Evenly divide the squash on the baking sheet so the squash is in a single layer and not overlapping. Do not add the extra liquid from the bowl.
- Place the pans in your oven and bake for 20 minutes.
- Remove the pan from the oven when lightly brown.
- Turn the cubes with a spatula, then return to the oven.
- Continue baking until the squash is tender and well browned, but not burnt. About 15 additional minutes.
- Remove from the oven and sprinkle the rosemary over the top. Serve warm.
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