Roasted Pumpkin Spice Butternut Squash

Roasted Butternut Squash uses four simple ingredients, but makes one phenomenal, easy side dish recipe. Golden, baked butternut squash cubes are toasty and caramelized with a cinnamon-maple glaze.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

1 medium butternut squash (about 2.5 pounds) peeled and cut into 1" cubes
2 tablespoons olive oil
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
½ - 1 tablespoon pure maple syrup

Instructions

Preheat oven to 425ºF. Spray TWO baking sheets with nonstick cooking spray and set aside.
1 medium butternut squash (about 2.5 pounds)
One one baking sheet place all the cubed squash. Drizzle with olive oil, pumpkin pie spice, and salt (NOT MAPLE SYRUP yet). Toss to coat the squash evenly with oil and seasonings. Divide the cubes between the baking sheets and spread out evenly.
2 tablespoons olive oil, 1 teaspoon pumpkin pie spice, ½ teaspoon kosher salt
Roast for 25-30 minutes, or until the bottom of the cubes start to brown. Remove from oven to flip the squash to roast on the other side. Bake for 5-10 minutes more. Remove from oven and toss with maple syrup. Serve immediately.
½ - 1 tablespoon pure maple syrup

Nutrition