Side Dishes

Roasted Maple Cinnamon Butternut Squash

Vitamin packed Roasted Maple Cinnamon Butternut Squash is simple to bake and is vegan, gluten free and paleo. Simply spread butternut squash chunk cubes on a baking sheet which were tossed in olive oil, maple syrup, cinnamon, salt and pepper.

The result is a sweet caramelized roasted root vegetable that is a delicious side dish.

Roasted Maple Cinnamon Butternut Squash

Roasted Maple Cinnamon Butternut Squash

 
Aside from good old potatoes, it’s difficult to get my kids to eat other root vegetables. If I’m being totally honest, they aren’t my favourite either.

It could stem from not eating much of them when I was a kid, or just that they aren’t my preference now – yet, lead by example right?

If you are teaching kids to ‘try it just once’ then we as adults must get over our crinkled noses and give new foods a try as well.

Roasted Maple Cinnamon Butternut Squash

Once day while grocery shopping, I spotted Butternut Squash. For some odd reason it landed in my cart, yet I stared at it for days. The kids did a little ‘eww’ at it every time they opened the fridge.

How was I to make this, so they’d {we’d} enjoy it? Then a song went through my head: ‘a spoonful of sugar helps the medicine go down’.

Vitamin packed Roasted Maple Cinnamon Butternut Squash

Yet I wasn’t about to pile a ton of sugar on it, in order to get the kids to eat it. The next best natural thing? Maple Syrup!

Making Roasted Maple Cinnamon Butternut Squash was simple, and requires just a few simple ingredients of which you should already have.

Yet remember to not go overboard on the maple syrup, since butternut squash has a built-in sweetness on its own.

Vitamin packed Roasted Maple Cinnamon Butternut Squash is simple to bake - simply spread butternut squash chunk cubes on a baking sheet which were tossed in olive oil, maple syrup, cinnamon, salt and pepper. The result is a sweet caramelized roasted root vegetable that is a delicious side dish.

Dinnertime: Man, were there a bunch of skeptics at the table! Yet, it went over well. Score one for Mom and offering a new side with success!

As I mentioned this recipe is Vegan, Gluten-free and Paleo. What is Paleo? Read more at the link!

For other fantastic baked and roasted vegetables recipes, check out these other side dish recipes: Oven Roasted Red Potatoes and Crispy Baked Rosemary Balsamic Potatoes.

Roasted Maple Cinnamon Butternut Squash

 

Vitamin packed Roasted Maple Cinnamon Butternut Squash is simple to bake - simply spread butternut squash chunk cubes on a baking sheet which were tossed in olive oil, maple syrup, cinnamon, salt and pepper. The result is a sweet caramelized roasted root vegetable that is a delicious side dish.

Roasted Maple Cinnamon Butternut Squash

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Vitamin packed Roasted Maple Cinnamon Butternut Squash is simple to bake - simply spread butternut squash chunk cubes on a baking sheet which were tossed in olive oil, maple syrup, cinnamon, salt and pepper. The result is a sweet caramelized roasted root vegetable that is a delicious side dish. 

Ingredients

  • 1 large Butternut Squash, cut into chunk cubes
  • 2 1/2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • 1 tsp pepper
  • fresh rosemary, optional

Instructions

  1. Preheat oven to 400 degrees
  2. Cut butternut squash into chunk cubes and place inside a zippered bag
  3. Add oil, maple syrup, cinnamon, salt and pepper to zippered bag. Close the bag and toss to combine, coating the squash
  4. Spread squash from the bag onto a baking sheet lined with parchment paper
  5. Bake for 40-45 minutes until squash is tender and starting to brown on top
  6. Remove from oven and serve immediately, garnishing with fresh rosemary if desired
Nutrition Information:
Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 73Sodium: 388mgCarbohydrates: 5gSugar: 4g

Did you make this recipe?

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3 Comments

  1. Isn’t it great when you can change some of thos skeptics? 😉 One of my favourite veggies. Thanks for the recipe.

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