Remove from the oven and sprinkle rosemary over the top.Continue baking for about 10-15 minutes or until the squash is tender. Return the sheets to the oven and switch the position of the pans (to ensure even baking). Remove the pans from the oven and turn your cubes with a spatula. Place the baking sheets on the upper and lower thirds of your oven and bake for 15 minutes.Spread the cubes in a single layer on the sheets, making sure the cubes don’t overlap. Divide the squash between the two baking sheets (making sure to discard any excess liquid that collects at the bottom of the bowl).Sprinkle the salt, cinnamon and pepper over the top, and toss to coat. Place your squash cubes in a large bowl and drizzle the olive oil and maple syrup over top.Coat two baking sheets with nonstick spray. Position racks in the upper and lower thirds of your oven.1 1/2 tablespoon extra-virgin olive oil.But it makes for the perfect side dish and it can be made ahead of time for your next fall gathering! With only a few ingredients, it’s super simple to make. Cinnamon Roasted Butternut Squashīefore we jump into the savory butternut squash recipes, I wanted to share this sweet and scrumptious dish from Well Plated by Erin. Whether you’re looking to serve it as a main or as a side dish, here are a few butternut squash recipes for the entire family. One of the reasons this autumnal squash is so popular this time of the year is that you can almost always find it in grocery stores.Īnother reason? It always seems to add a touch of comfort to every meal… perfect for those crisp fall evenings!

And in addition to pumpkin and cinnamon, one of the ingredients I crave during the harvest season is butternut squash.

Buttercup squash recipes