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For your Maple Cinnamon Roasted Butternut Squash, gather these simple ingredients: - 1 medium butternut squash, peeled, seeded, and cubed - 3 tablespoons maple syrup - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1/4 cup walnuts, chopped (optional) - Fresh thyme for garnish (optional) You can swap ingredients as needed. If you want a different sweetener, use honey or agave syrup instead of maple syrup. You can also try coconut oil in place of olive oil for a unique flavor. If you don’t have nutmeg, just skip it or add more cinnamon. For a nut-free version, leave out the walnuts. Fresh thyme adds a nice touch, but you can use dried herbs if that's all you have. When choosing butternut squash, look for ones that feel heavy for their size. The skin should be firm and free of soft spots or blemishes. A nice tan color indicates ripeness. If you can, select squash with a long neck, as it has more flesh and fewer seeds. Always pick ones that feel solid and heavy; freshness matters for the best taste. Start by getting your ingredients ready. You will need: - 1 medium butternut squash, peeled, seeded, and cubed - 3 tablespoons maple syrup - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1/4 cup walnuts, chopped (optional) - Fresh thyme for garnish (optional) First, preheat your oven to 425°F (220°C). This step is key for a nice roast. While the oven heats, grab a large mixing bowl. Add the cubed butternut squash. Drizzle in the olive oil and maple syrup. Sprinkle the ground cinnamon, nutmeg, salt, and pepper over the top. Mix it all well. You want each piece of squash coated nicely. Now, let’s roast! Spread the coated squash on a baking sheet lined with parchment paper. Make sure the pieces are in a single layer. This helps them cook evenly. Place the baking sheet in the oven. Roast for about 25-30 minutes. Halfway through, stir the squash. This ensures all sides get that lovely brown color. If you’re using walnuts, add them in the last 5 minutes of roasting. They will get crunchy and delicious. To check if your squash is done, poke a piece with a fork. It should be tender and easy to pierce. Look for a nice caramelization on the edges. If it's not quite there, roast for a few more minutes. When finished, take it out of the oven and let it cool for a few minutes. You can garnish with fresh thyme if you want. For the full recipe, check out the details above. Enjoy your tasty creation! To get the best flavor from your Maple Cinnamon Roasted Butternut Squash, use fresh ingredients. Choose a firm, heavy squash that feels smooth. The sweetness of the maple syrup pairs well with cinnamon. Use high-quality olive oil for a rich taste. Roasting at 425°F (220°C) helps to caramelize the squash, enhancing its natural sweetness. Stir the squash halfway through cooking for even flavor and texture. Adding nuts in the last five minutes gives a nice crunch. One common mistake is cutting the squash too big. Make sure to cube it into bite-sized pieces. This helps it cook evenly. Another mistake is overcrowding the baking sheet. Leave space between pieces for air to circulate. Don't skip the seasoning. Salt and pepper boost the flavors. Lastly, avoid overcooking. Check for doneness by piercing the squash with a fork. It should be soft, not mushy. Pair your roasted squash with a fresh salad for a balanced meal. It complements grilled chicken or fish nicely. You can also serve it as a side dish for holiday meals. For a twist, add it to grain bowls with quinoa or rice. Drizzle extra maple syrup on top for a sweeter touch. For the full recipe, check out the details above. {{image_2}} You can mix things up with different flavors. Try adding cayenne for heat. This adds a nice kick to the sweet taste. You can also use ginger for a warm spice. Another option is to swap maple syrup for honey. This gives a different sweet note that pairs well. This recipe is already vegan and gluten-free. The main ingredients are naturally free of animal products and gluten. For a nut-free option, skip the walnuts. Use sunflower seeds instead. They add crunch without the nuts. Change the recipe with the seasons. In fall, add apples for sweetness. In winter, add cranberries for a tart flavor. During summer, toss in fresh herbs like basil. These changes keep the dish fresh and fun all year long. For the full recipe, check the details above. Enjoy exploring these variations! Store any leftover maple cinnamon roasted butternut squash in an airtight container. Place it in the fridge. This keeps it fresh for up to four days. Make sure it cools down before storing. If you have a lot left, divide it into smaller portions. This makes it easy to reheat later. To reheat the squash, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the squash on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This helps keep it moist. In the microwave, place it in a microwave-safe dish and cover it. Heat in 30-second intervals until warm. Stir in between to heat evenly. You can freeze roasted butternut squash for later use. Allow it to cool completely before freezing. Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will stay good for about three months. When ready to use, thaw it in the fridge overnight. Then, reheat as mentioned above. For the full recipe, check the earlier section. Yes, you can use other squashes! Acorn squash or spaghetti squash work well. They have different tastes but still roast nicely. Just remember to adjust the cooking time. Each squash cooks at its own pace. Leftovers will last about 3 to 5 days in the fridge. Store them in an airtight container for best results. To keep the squash fresh, let it cool first before sealing. This keeps moisture out and flavor in. Roasted butternut squash pairs well with many dishes. Try it with grilled chicken or fish for protein. It also goes great in salads, especially with greens and nuts. Serve it as a side with rice or quinoa for a complete meal. For a fun twist, add it to tacos or wraps. You can find the full recipe above. In this post, we covered all you need to know about making maple cinnamon roasted butternut squash. We talked about the ingredients and how to pick fresh squash. You learned step-by-step how to prepare and roast it. We shared tips to enhance flavor and avoid common mistakes. You can now create your own tasty dishes with this simple recipe. Don’t be afraid to try new flavors and variations. Enjoy the process and have fun in the kitchen!

Maple Cinnamon Roasted Butternut Squash

Discover the deliciousness of maple cinnamon roasted butternut squash, a perfect side dish for any meal! This easy recipe combines sweet maple syrup and fragrant cinnamon to bring out the natural flavors of tender butternut squash. In just 45 minutes, you can create a warm, cozy dish that’s sure to impress your family and friends. Click through for the full recipe and step-by-step instructions to elevate your dining experience!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cubed

3 tablespoons maple syrup

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

1/4 cup walnuts, chopped (optional)

Fresh thyme for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, ground cinnamon, nutmeg, salt, and pepper. Toss everything until the squash is evenly coated with the mixture.

      Spread the coated butternut squash in a single layer on a baking sheet lined with parchment paper.

        Roast the squash in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through to ensure even cooking.

          If using walnuts, sprinkle them over the squash during the last 5 minutes of roasting for added crunch.

            Once done, remove from the oven and let it cool for a few minutes. Optionally, garnish with fresh thyme before serving.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4