Roasted Butternut Squash

Sweet, savory, and beautifully balanced -this roasted butternut squash combines natural sweetness with gentle heat for a nourishing, satisfying side. Rich in fiber, potassium, and beta-carotene, it supports digestion, immune health, and steady energy. A touch of pure maple syrup enhances flavor, fresh rosemary adds antioxidant-rich depth, and a pinch of cayenne gently supports circulation and digestion—simple, seasonal nourishment that feels as good as it tastes.

SERVES: 6 PREP TIME: 10 minutes COOK TIME: 25 minutes

Warm and Nourishing

Warm spices, savory herbs and a touch of sweetness blend perfectly for this nourishing side dish.

Ingredients

• 1 large butternut squash, peeled, seeded and cut into 3/4 inch cubes (about 4-5 cups)

• 1 Tbsp. avocado oil

• 1 tsp. ground cinnamon

• 3/4 tsp. kosher or sea salt

• 1/2 tsp. black pepper

• 1/8 tsp. cayenne pepper (optional)

• 1 Tbsp. chopped fresh rosemary (optional)

Instructions

1. Adjust the oven racks: Position racks to upper and lower third of oven. Preheat to 400F.

2. Prep the squash: Mix the avocado oil and maple syrup with the cinnamon, salt, pepper and cayenne pepper.  Add the butternut squash and stir until well coated.

   Prep the pans: Line 2 rimmed baking sheets with parchment paper. Divide the squash between the two pans, making sure they are not overlapping.   

3. Prep the squash: Mix the avocado oil and maple syrup with the cinnamon, salt, pepper and cayenne pepper.  Add the butternut squash and stir until well coated.

4. Prep the pans: Line 2 rimmed baking sheets with parchment paper. Divide the squash between the two pans, making sure they are not overlapping. Discard any extra liquid from the squash.

5. Roast: Roast the squash for 15 minutes. Turn the squash and switch the top and bottom pans for even cooking.  Roast for an additional 10-15 minutes until tender and browned.

6. Serve: Sprinkle with chopped fresh rosemary (if using), and serve warm.

   Tips: Purchase peeled, pre-cut butternut squash from the produce department.  You may need to adjust the roasting time depending on the size of the cube.

   To make ahead: Squash can be peeled and diced 1 day in advance.  Store in an airtight container in the refrigerator.

   To reheat:  Reheat on the stove top over low heat, in a 350˚F oven or air fryer until warm and crispy.