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DFM Recipe Box: Cinnamon Roasted Butternut Squash

by | Oct 1, 2020 | Culinarian's Chronicles, News, The Foodie

Check out this recipe from the DFM Recipe Box.


Cinnamon Roasted Butternut Squash

I don’t know about you, but I used to be, and sometimes still, intimidated by peeling and cutting a butternut squash. Their flesh are hearty and thick, making it a bit of work to get to the yummy insides. This step-by-step guide makes the process more inviting and less complicated. Roasted butternut squash is super flavorful and good for you! – Serves 4


1 large butternut squash, peeled, seeded, and cut into 1-inch cubes*

1 1/2 tablespoons olive oil**

1 1/2 tablespoons pure maple syrup

1 3/4 teaspoons kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh rosemary***



Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees. Generously coat two baking sheets with nonstick spray or lined with parchment paper.

Place the squash cubes in a large bowl. Drizzle with olive oil and maple syrup and toss to evenly coat. Sprinkle salt, cinnamon, and pepper over the squash and toss.

Divide the squash between the two baking sheets, discarding any excess liquid that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets making sure not to overlap.

Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

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