Roasted Butternut Squash with Cinnamon


A colorful side dish spiced with cinnamon

Local butternut squash and maple syrup are usually available this time of year at winter farmer’s markets popping up in many towns.  Drizzle syrup over oven roasted halves and add a sprinkle of cinnamon.  Or toss squash cubes with olive oil, syrup and cinnamon and roast till caramelized.

1- 3 lb butternut squash, peeled and cubed (about 8 cups)
3 Tablespoons extra-virgin olive oil
3 Tablespoons maple syrup

1 tablespoon cinnamon
Salt & pepper to taste

On a baking sheet or iron skillet, toss squash, EVOO, syrup and cinnamon to throughly coat, adding extra if needed. Salt and pepper to taste. Roast in a 425 degree oven for 20 to 30 minutes depending on the size of your cubes or until a knife goes easily through the squash flesh. If the underside of the cubes have not caramelized and browned a bit, broil the tops for a few minutes, careful not to burn.  Serves 8.


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