Roasted Cinnamon Butternut Squash Cubes
Maple syrup and cinnamon roasted butternut squash makes the perfect vegan side dish for Thanksgiving.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Add the butternut squash cubes to a large mixing bowl with the olive oil, maple syrup, cinnamon, salt, and pepper. Toss until coated, then transfer to the baking sheet and spread out the cubes in a single layer.
Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender. Enjoy warm.
- To save time, use pre-cut or frozen butternut squash cubes. If using frozen cubes, preheat the oven to 450 degrees instead of 400 and cook straight from frozen.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat on high in the microwave until warmed through.
- You can sub the same amount of brown sugar for the maple syrup in this recipe. For a sweet and spicy variation, add a pinch of cayenne or chili powder.
- For tips on cutting butternut squash, check out my tutorial.
Serving: 1cup | Calories: 108kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 1mg