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Butternut Squash with rosemary

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!
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Prep Time 10 minutes
Cook Time 35 minutes
Course: Side Dish, Snack
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Generously coat large baking sheet (or use 2 smaller ones) with nonstick spray or cover with heavy duty tin foil for ease of cleaning.
  3. Place the squash cubes in a large bowl and add olive oil and maple syrup. Gently toss with the squash.
  4. Sprinkle the salt, cinnamon, and both peppers. Toss to coat.
  5. 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.
  6. Place the pans in your oven and bake for 20 minutes.
  7. Remove the pan from the oven when lightly brown.
  8. Turn the cubes with a spatula, then return to the oven.
  9. Continue baking until the squash is tender and well browned, but not burnt. About 15 additional minutes.
  10. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

Notes

Queen of Quick CookingTM, Queen of QuickTM