Tender butternut squash is wrapped in a blanket of maple syrup and roasted to perfection with a sprinkle of cinnamon, crunchy toasted pecans, and tart cranberries. This maple roasted butternut squash is warm, wintery, and a perfect balance of sweet and savory flavors!
Ingredients
4cupsdiced butternut squash
1tablespoonavocado oil, or another neutral-flavored oil
1tablespoonpure maple syrup
½teaspooncinnamon
½teaspoonsea salt
¼teaspooncayenne
½cuppecans
¼cupdried cranberries
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well.
4 cups diced butternut squash, 1 tablespoon avocado oil, 1 tablespoon pure maple syrup, ½ teaspoon cinnamon, ½ teaspoon sea salt, ¼ teaspoon cayenne
Pour onto the baking sheet, making sure that the butternut squash is in a single layer.
Roast for 15 minutes and then add the pecans and cranberries to the baking sheet. Mix them with the squash then return the baking sheet to the oven for 15 minutes more, or until the butternut squash is soft and starting to caramelize.
½ cup pecans, ¼ cup dried cranberries
Notes
Note 1: This recipe doubles easily. Make sure to use an 11x13" baking sheet (or 2 small baking sheets) so the butternut squash is in a single layer.Note 2: If you have a sweet tooth you can drizzle a little extra maple syrup over the butternut squash after it comes out of the oven, as you see in the video.Note 3: To save time chopping, use 20 ounces of Mann's Fresh Vegetables Butternut Squash.