This super easy roasted butternut squash recipe is the perfect holiday classic side dish that always has the whole family coming back for seconds! This classic has fresh rosemary and sage with maple syrup that comes out perfectly caramelized.
- 1 large butternut squash (about 3 lbs) (diced into 1 inch cubes)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 tbsp fresh rosemary (chopped)
- 1/2 tbsp fresh sage (chopped)
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 2 1/2 tbsp extra virgin olive oil
Preheat your oven to 375F and prepare 2 baking sheets with parchment paper.
In a large mixing bowl, toss the butternut squash cubes with the olive oil and remaining ingredients. Make sure everything is evenly coated. Spread the cubes in an even, single layer on your prepared baking sheets.
Place in the oven for about 25-30 minutes, tossing halfway to ensure even roasting. Continue baking until the squash is fork tender. This make take an additional 10 minutes depending on your oven. Remove from the oven, sprinkle with a little more rosemary, sage, and kosher salt to taste. Serve immediately.
Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 781mg | Potassium: 467mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13305IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 1mg