Maple Cinnamon Roasted Butternut Squash Cubes, a healthy and delicious vegan side dish for your Thanksgiving dinner. It’s such an easy side to make, but it’s so yummy, and always a big hit with kids and grown-ups alike. Roasting the butternut squash in the oven enhances the natural sweetness of the squash, and the edges are slightly caramelised. What a great Fall treat!
Pumpkin might be the favourite of the season, but squashes and sweet potatoes are as delicious, and pretty popular too. And butternut squash is so easy to cook, plus little ones will absolutely love these roasted butternut squash cubes. Cinnamon and maple syrup is one winning combo that it’s impossible to resist.
Who needs dessert when you have such a treat? Even roasted on its own butternut squash is naturally sweet, now add some Fall flavours to it, and you are in for one fantastic treat. Bonus point, squashes are easily available pretty much in any shop, so it should not be difficult to find a butternut squash.
Roasting a butternut squash can take some time, but if you cube it, the roasting time is cut in half, which is great when you have so many other dishes to bake for the big day. Thanksiving is one big feast, and the preparations can take some time, so it’s handy to have some sides on your menu that are quick and easy to make.
HOW TO ROAST BUTTERNUT SQUASH CUBES
I love roasting butternut squash, it’s so easy and delicious. My Healthy Stuffed Butternut Squash with Veggie Couscous has always been one of my popular Fall posts, and now I wanted to try something a bit different. Why the stuffed butternut squash is savoury, this maple cinnamon squash is on the sweet side.
- peel, deseed and cut the butternut squash into cubes
- in a small bowl, combine the olive oil, maple syrup and ground cinnamon, and drizzle over the squash
- transfer to a baking tray, making sure not to overcrowd the pan
- season to taste with a pinch of salt and pepper
- bake at 220 degrees Celsius (425 degrees Fahrenheit) for about 25 minutes, flip it around carefully, then roast for a further 15 minutes or until tender
And that’s it, as simple as you can possibly get. But so good!
HOW TO PEEL A BUTTERNUT SQUASH
Right, so we have already established that butternut squash is amazing, and that that roasting it it’s healthy, delicious and nutritious. But, if you need to have it peeled and cubed, how do you do it without slicing the fingers off?
I don’t know about you, but I think butternut squashes are one of the most difficult veggies to peel. If other vegetables have a soft skin that can be easily peeled, well, not this one for sure!
I highly recommend using a veggie peeler for squashes. Using a sharp knife is quite dangerous, as the squash is pretty slippery once peeled, and it’s not easy to hold it properly. Once it’s peeled, cut it in half, then slice each half to the preferred thickness. Unlike pumpkins, the butternut squash has just a few seeds, which are very easy to remove with a spoon.
And job done!
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Maple Cinnamon Roasted Butternut Squash, a healthy and delicious vegan side dish for your Thanksgiving dinner. It's such an easy side to make, but it's yummy, and always a big hit with kids and grown-ups alike. Roasting the butternut squash in the oven enhances the natural sweetness of the squash, and the edges are slightly caramelised. What a great Fall treat! Maple syrup can be replaced by honey if needed.
- 1 medium butternut squash
- 1 1/2 tbsp maple syrup
- 1 1/2 tbsp olive oil
- 1 tsp cinnamon
- a pinch or salt and pepper
Use a veggie peeler to peel the butternut squash.
Cut the squash in half, then cut into slices of about one inch thickness, then cube it.
In a small bowl, combine the maple syrup, olive oil and cinnamon, and drizzle all over the butternut squash cubes.
Transfer to a large baking tray, making sure not to overcrowd the pan.
Season with a pinch of salt and pepper, then roast in the preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) for 25 minutes, then carefully flip them over, and roast for a further 15 minutes or until tender.