Servings: 4
Butternut squash 
3 lbs, peeled, seeded, cut into 1-inch cubes
Olive oil 
1 1/2 tbsps
Ground cinnamon 
3/4 tsp
Ground black pepper 
1/2 tsp
Fresh rosemary 
1 tbsp, chopped
Pure maple syrup 
1 1/2 tbsps
Kosher salt 
1 3/4 tsps
Butternut Squash with Cinnamon
10 m
30 m
Ready in:
40 m
  1. Position racks in the upper and lower thirds. Preheat oven to 400° F (200° C/Gas mark 6). Use a cooking spray to prepare 2 baking sheets.
  2. Drizzle butternut squash with oil and syrup. Sprinkle with salt, ground cinnamon, and ground black pepper. Toss to coat. Place the butternut squash on the prepared baking sheets. Make sure the cubes do not overlap. 
  3. Bake in the preheated oven for 15 minutes. Then, turn the butternut squash with a spatula. Switch the pans’ positions.
  4. Bake for 10 minutes more, until tender. Sprinkle with rosemary. Serve and enjoy your roasted butternut squash!