Maple Roasted Butternut Squash

Published by Paula's Plate on

This is hands down one of my new favorite side dishes. It is simple, uses only a handful of ingredients, and has that wonderful combination of sweet and savory. Throw in a delicious tang from the dried cranberries and this recipe is over the top.

What’s more, when you buy pre-cubed butternut squash at the grocery store, prep time is under 10 minutes. Yes!

Perfect for your holiday dinner table or a simple weeknight side dish, this maple roasted butternut squash is a great recipe to have up your sleeve. Enjoy!

What is your favorite way to prepare butternut squash? Let me know below!

 

Maple Roasted Butternut Squash

• 2 lbs. cubed butternut squash – roughly 1 inch cubes
• 2 apples, cut into chunks – granny smith and honey crisp are both delicious!
• 1/4 cup maple syrup
• 1 tbls. butter (optional, but recommended)
• 1/2 tsp. salt
• 2 pinches nutmeg
• Generous handful of dried cranberries (optional)

Directions:

1. Preheat the oven to 400 degrees.
2. Line large baking sheet with aluminum foil and spray with cooking spray.
3. Combine squash and apples in a large bowl.
4. In a small microwave safe dish, combine syrup and butter. Microwave for about 30 seconds or until butter is melted. Stir to combine.
5. Pour syrup mixture over squash and apples; stir until syrup thoroughly coats the squash.
6. Transfer squash to baking sheet and distrubute evenly.
7. Sprinkle salt and nutmeg over squash.
8. Bake squash for 30 minutes, stir, and continue cooking an additional 20-25 minutes or until squash is tender and beginning to caramelize.
9. Transfer squash to serving dish, mix in dried cranberries (if using) and enjoy!