Cinnamon Roasted Butternut Squash
This cinnamon roasted butternut squash is a delicious fall side that only requires a few ingredients. Slightly sweet, creamy and crispy on the outside with a touch of cinnamon — mmmm this butternut squash recipe is one you must try this fall.
INGREDIENTS
butternut squash
butter
olive oil
salt
cinnamon
maple syrup
Savory Squash
This recipe is quite simple and squash is usually always readily available. I am sure you have all of the ingredients to whip this together in your house! Let’s go.
First up, preheat your oven to 425 degrees. Place squash into a medium sized mixing bowl. Drizzle on melted butter and olive oil, stir until covered. Sprinkle in salt and cinnamon and stir everything together. Spread onto oven safe baking dish in one layer. Place in the oven and bake for 20 minutes. Take the squash out and pour in maple syrup, give it a little stir and place back in the oven. Bake for another 15-20 minutes or until the squash is golden brown and soft. Top with fresh parsley and serve warm.
I used my mini le creuset and it was perfect. This recipe is for a small batch so if you are serving more people, feel free to double it. Squash can be purchased at the grocery store that is fresh and pre-cut. Store leftovers in an airtight container and reheat via oven or microwave.
Cinnamon roasted butternut squash is an excellent fall side dish that you will want to make again and again.
Recipe below.
Enjoy!
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