Roasted Butternut Squash Cubes with Maple Syrup and Cinnamon
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 pounds butternut squash, peeled, seeded and cut into one-inch cubes
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- maple syrup
- cinnamon
Preheat the oven to 400 degrees F. Line a rimmed baking pan with nonstick foil. Place the squash cubes in a gallon zipper bag and add the olive oil. Close the bag, removing as much air as possible, and "massage" the bag to evenly coat the squash cubes with the oil. Put the squash cubes in a single layer on the baking sheet and roast for 20-25 minutes or until the edges begin to brown just a bit and they are fork tender. Pile the squash on a serving platter, sprinkle generously with salt and pepper. Sprinkle with cinnamon and drizzle with maple syrup. Serve immediately. Cook's Note: This side dish goes especially well with grilled chicken sausages, pork tenderloin or chops, or oven roasted salmon.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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