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As autumn descends and the leaves begin to change, kitchens across the country start to embrace the warm, comforting flavors of the season. One dish that perfectly embodies the essence of fall is Maple Cinnamon Roasted Butternut Squash. This delightful side dish not only highlights the stunning colors of the season but also brings a combination of sweet and savory flavors that can complement any meal.

Maple Cinnamon Roasted Butternut Squash – A Fall Favorite!

Embrace the flavors of fall with this delightful Maple Cinnamon Roasted Butternut Squash recipe. This simple yet satisfying side dish combines the natural sweetness of butternut squash with the warmth of maple syrup and cinnamon. Perfect for holiday gatherings or cozy family dinners, it features beautiful caramelized edges and a tender texture. Packed with vitamins and fiber, it's both delicious and nutritious—your new go-to addition for autumn meals!
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Ingredients
  

1 medium butternut squash (about 2 to 3 pounds)

3 tablespoons olive oil

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1/4 cup chopped pecans or walnuts (optional)

Fresh parsley for garnishing (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Carefully peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cut it into 1-inch cubes.

      Mix the Coating: In a large mixing bowl, combine the olive oil, maple syrup, ground cinnamon, ground nutmeg, salt, and pepper. Whisk together until well combined.

        Toss the Squash: Add the butternut squash cubes to the mixing bowl. Toss until all the pieces are evenly coated with the maple-cinnamon mixture.

          Spread on a Baking Sheet: Line a baking sheet with parchment paper for easier cleanup. Spread the coated squash cubes in a single layer on the baking sheet.

            Roast the Squash: Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the squash is tender, caramelized, and lightly browned.

              Add Nuts (Optional): In the last 5 minutes of roasting, sprinkle the chopped pecans or walnuts over the squash for added crunch. Return to the oven to finish roasting together.

                Serve: Once done, remove from the oven and let cool slightly. Transfer the squash to a serving platter, garnish with fresh parsley if desired, and serve warm as a delicious fall side dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6