Servings: 2 Servings
Roasted Butternut Squash
This easy cinnamon maple butternut squash recipe features naturally sweet and nutty flavors with warm spice from the cinnamon. The perfect healthy vegetable side dish, this winter veggie is loaded with Vitamins and antioxidants!
Equipment
Ingredients
- 1 medium-sized butternut squash
- 1 Tbsp avocado oil
- ¼ tsp sea salt to taste
- 1 Tbsp pure maple syrup to taste
- ¼ tsp ground cinnamon to taste
- 2 to 4 Tbsp butter optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the butternut squash on a cutting board and use a large sharp knife to cut off the tip and tail. Slice the butternut squash in half lengthwise. Use a sturdy spoon to scoop out the seeds and innards. I find that scraping the spoon as close to the flesh as possible helps release the insides.
- Drizzle each half with avocado oil and use your fingers to spread it around. Sprinkle the flesh with sea salt. Turn the squash halves cut side down on a large baking sheet or casserole dish.
- Roast for 40-60 minutes on the center rack of the preheated oven, or until the squash is fork tender. Small butternut squashed require about 40 minutes whereas very large squash require close to an hour.
- Remove the squash from the oven and allow it to cool enough to handle. Once cooled, turn the squash halves over so that they are cut-side up. Sprinkle with your desired amount of ground cinnamon. Drizzle each squash half with pure maple syrup. If you’d like, you can use a fork or a spoon to mash up some of the squash to drizzle in more pure maple syrup and/or add butter and sea salt. Make it to your personal taste!
- Serve cinnamon maple butternut squash with your main dish, and enjoy!
Nutrition
Serving: 1half squash, Calories: 196kcal, Carbohydrates: 34g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 586mg, Potassium: 1428mg, Fiber: 2g, Sugar: 18g