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Butternut Squash with Cinnamon

Prep:

10 m

Cook:

30 m

Ready in:

40 m

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Here's how to cook butternut squash. Smells great, tastes great, and so easy to make!

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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

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.
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.
Bake in the preheated oven for 15 minutes. Then, turn the butternut squash with a spatula. Switch the pans’ positions.
Bake for 10 minutes more, until tender. Sprinkle with rosemary. Serve and enjoy your roasted butternut squash!

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