Harvest is in full swing and the mornings are crisp, which lead me to pull out a new array of autumn recipes. There are so many dishes that remind me of this time of year…one of those being this butternut squash recipe. There are many ways to prepare squash and this is definitely one of my favorites. The maple and cinnamon are the perfect accent flavor in this dish. The flavor combination makes this vegetable one that even my children will eat! Which, makes this mama happy. 🙂 Butternut squash is packed with vitamin, minerals and fiber…great for everyone of all ages. This is also a great dish for upcoming holiday gatherings. Sometimes I even toss in some pecans, dried cranberries and a bit more maple syrup to make it even more festive. Enjoy!
- 1.5 lb butternut squash, peeled, seeded and cubed into 1" cubes
- 1.5 Tbs olive oil
- 3 Tbs pure maple syrup
- ½ tsp ground cinnamon
- Preheat oven to 400 degrees Farenheit
- Lightly greast a foil-lined baking sheet with cooking spray
- In a medium bowl, combine cubed squash, olive oil, maple syrup and cinnamon
- Toss to mix and place in a single layer on baking sheet.
- Bake for 20-25 minutes, turning once half way through until softened.
