Maple Cinnamon Roasted Butternut Squash
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.
Servings: 3 servings
Calories: 203kcal
Equipment
- Oven
Ingredients
- 1 medium butternut squash
- 1 ½ tablespoon maple syrup
- 1 ½ tablespoon olive oil
- 1 teaspoon cinnamon
- a pinch or salt and pepper
Instructions
- 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.
Nutrition
Calories: 203kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 903mg | Fiber: 5g | Sugar: 12g | Vitamin A: 26575IU | Vitamin C: 53mg | Calcium: 138mg | Iron: 2mg