Roasted Butternut Squash

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: servings as a side dish

Calories: 157.79kcal

Roasted Butternut Squash is a healthy and delicious way to serve this veggie as a side dish during the fall season.

1 large butternut squash seeded, peeled and cut into chunks about 1 inch square chunks
2 tablespoons olive oil
¼ cup maple syrup or honey
3 tablespoons brown sugar optional
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 sprigs rosemary

Preheat oven to 400˚F.
Lightly coat a baking sheet with nonstick spray and set aside.
Prepare the butternut squash by peeling it, removing the seeds and chopping it into chunks. Arrange it into a single layer onto the prepared baking sheet.
Drizzle the cubed squash with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg. Gently toss to combine.
Bake for 25-30 minutes, turning once mid-process. The squash should be fork tender.
Garnished with fresh rosemary and serve.