Name: Roasted Butternut Squash
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 butternut squash; 1 Tbsp olive oil; 1/4 tsp maple syrup ((any kind)); 1/8 tsp cinnamon

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Roasting a butternut squash is a sure sign of autumn approaching. It’s very versatile, and can be eaten as a side dish or added to soups. Just don’t forget to save the seeds, which can be roasted for a yummy snack! Roasted Butternut Squash Seeds

Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 65 mins
Servings: 4

Ingredients:

butternut squash
olive oil
maple syrup, any kind
cinnamon

Olive oil, maple syrup, cinnamon, butternut squash on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: With a sharp knife, carefully cut the butternut squash lengthwise. Remove seeds and orange guts. *Save seeds for roasting. (optional). Roasted Butternut Squash Seeds

Step 2: Preheat oven to 425º F. Place butternut squash onto parchment paper or foil lined baking sheet. Using a basting brush apply the olive oil to the butternut squash halves. Equally apply the maple syrup (I used a sugar-free syrup) and cinnamon to both halves. Bake for 55 minutes or until a fork can pierce the flesh easily. Enjoy!

*Caution-butternut squash will be hot when removing from the oven.

Basting brush dipped into olive oil on the counter

Adding maple syrup to squash on a baking sheet

Tips- Pair with one of our main courses:

Roasted Butternut Squash

Roasting a butternut squash is a sure sign of autumn approaching. It's very versatile, and can be eaten as a side dish or added to soups.

Tara

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Equipment

sharp knife
Parchment paper or foil
baking sheet
basting brush (optional)

Ingredients

1 butternut squash
1 Tbsp olive oil
1/4 tsp maple syrup (any kind)
1/8 tsp cinnamon

Instructions

With a sharp knife, carefully cut the butternut squash lengthwise. Remove seeds and orange guts. *Save seeds for roasting. (optional)
Preheat oven to 425º F. Place butternut squash onto parchment paper or foil lined baking sheet. Using a basting brush apply the olive oil to the butternut squash halves. Equally, apply the maple syrup (I used a sugar-free syrup) and cinnamon to both halves. Bake for 55 minutes or until a fork can pierce the flesh easily. Enjoy!
*Caution-butternut squash will be hot when removing from the oven.