Roasted Maple Cinnamon Butternut Squash



Are you ready for a perfect combination of maple syrup and cinnamon on a vegetable packed with nutrients?  This recipe is sweet, savory, make your house smell like you could eat it, goodness.


Step 1.  Cut the butternut squash into pieces that can be easily peeled.



Step 2.  Peel away the outer layer of skin.   Fun fact: You can actually leave the ‘skin’ on if you wish.  It’s edible, just not that great of a flavor if you ask me.




Step 3.  Combine maple syrup, olive oil, cinnamon, salt and sweetener to a gallon size bag.   Cube squash, add to ziplock and massage until each piece is coated.



Step 4:  Cover a cookie pan with foil, spray with olive oil and spread squash in a single layer.   I should have used two pans to give each piece room to truly roast, however, two pans seemed like a lot of work (I am lazy at night, I admit) so one pan was good for me.



Step 5.  Roast at 425 degrees for 35 minutes.   Take out of oven and let rest for a few minutes.




Step 6.  ENJOY!







1 large butternut squash

1 Tbsp. Olive Oil

1 Tbsp. Real Maple Syrup

1/4 tsp. seasalt

2 tsp. cinnamon

1 1/2 tsp. Stevia natural sweetener (omit and add more maple syrup if you wish)


3 thoughts on “Roasted Maple Cinnamon Butternut Squash

  1. Yum!! Gonna have to try this!


  2. […] Roasted Maple Cinnamon Butternut Squash […]


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