10 Nov Maple Cinnamon Roasted Butternut Squash!
Thanksgiving side dishes are sometimes more popular than the main course itself! Wow your family and friends at holiday dinners with this delicious recipe that is also gluten free and paleo friendly!
1 large butternut squash (about 3 lbs), peeled, seeded and cut into 1 inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
salt and black pepper to taste
- Preheat oven to 400 F degrees.
- Line a baking sheet with parchment paper or lightly spray baking sheet with cooking spray.
- Spread butternut squash cubes out on baking sheet. Drizzle evenly with olive oil then sprinkle with ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
- Place in the oven and roast for 35 – 40 minutes (rotating pan if necessary half-way).until squash is tender. Remove from oven and serve immediately or allow to cool.
Recipe found on lifemadesweeter.com