Description
This Cinnamon Roasted Butternut Squash recipe features tender cubes of butternut squash tossed in a sweet and savory blend of maple syrup, cinnamon, fresh sage, and melted butter, then roasted to caramelized perfection and garnished with crunchy pumpkin seeds. It’s an easy, flavorful side dish perfect for fall and holiday meals.
Ingredients
Squash and Seasonings
- 2 medium butternut squash (~4 pounds, peeled and cut into 2-inch chunks)
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh sage, minced
- 3 tablespoons maple syrup
Toppings
- 1/4 cup pumpkin seeds
- 4 tablespoons butter, cubed
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and position the rack in the middle to ensure even roasting.
- Prepare the squash: Peel the butternut squash, slice it in half, remove all seeds and pulp, then chop the flesh into 2-inch chunks for uniform cooking.
- Toss squash with seasonings: In a large bowl, combine the squash pieces with olive oil, maple syrup, ground cinnamon, kosher salt, black pepper, and minced fresh sage, mixing well to coat evenly.
- Arrange for roasting: Spread the seasoned squash on a baking sheet in a single layer—use two sheets if necessary to avoid overcrowding, which ensures proper caramelization.
- Roast the squash: Bake for 35 minutes, flipping the squash pieces halfway through to promote even browning and roasting.
- Add butter and pumpkin seeds: Remove the squash from the oven, scatter the cubed butter and pumpkin seeds over the top, then return to the oven.
- Finish baking: Continue roasting for another 5 to 10 minutes until the squash is fork-tender and the butter is melted and slightly browned, then serve warm and enjoy!
Notes
- For extra crunch, you can toast the pumpkin seeds separately before adding them.
- Fresh sage can be substituted with dried sage; use about 1 teaspoon if dried.
- Adjust maple syrup quantity for desired sweetness.
- Use a rimmed baking sheet to catch any drippings and make cleanup easier.
- Allow the roasted squash to cool slightly before serving for better flavor absorption.
