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Maple and cinnamon roasted squash

When you have the oven on roasting some meat, always use the other shelf to bake/roast some veggies, not necessarily as a side-dish for your main course, but for other meals over the following few days. This maple and cinnamon roasted squash is a dish that can be cooked in advance for salads, risottos/pilafs, cakes and so on. Of course it can be served as a side-dish with your roast meat too - it goes particularly well with game and other winter roasts. It also smells divine!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 cups peeled and cubed butternut squash about 500
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp maple syrup
  • ½ tsp cinnamon
  • Couple of pinches of cayenne
  • Salt & pepper

Method
 

  1. Preheat oven to 190°C.
  2. Line a large baking tray with parchment pepper.
  3. Drizzle the squash with oil and maple syrup, then dust with cinnamon and cayenne. Season with salt and pepper to your liking.
  4. Now, massage the cubes with your hands making sure all of them are well covered.
  5. Put the tray in the oven and bake for about 25- 30 minutes, or until they are golden and cooked through. Shake and turn them around once or twice during baking. Put the tray in the oven and bake for about 25- 30 minutes or so, until they are golden and cooked through. Shake and turn them around once or twice during baking.
  6. Serve warm, cold or at room temperature.