Warm Up Quick with Rosemary Maple Butternut Squash
This is a nutritious twist on butternut squash that includes diverse ingredients like maple syrup, rosemary, cinnamon and even a dash of cayenne pepper!
Ingredients
- 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
- Directions
Instructions
- 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 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.
Notes
Queen of Quick CookingTM, Queen of QuickTM