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Easy Maple Cinnamon Roasted Butternut Squash
Easy Maple Cinnamon Roasted Butternut Squash
One butternut squash, about 3 pounds
1 tablespoon olive oil
3 tablespoons pure maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Peel  and seed the butternut squash. Cut into 1 inch cubes.
Place the butternut squash cubes in a bowl. Drizzle with the olive oil and maple syrup, then sprinkle the cinnamon and pepper over the top. Toss the cubes to coat.
Place on a baking sheet with parchment paper. Spread the cubes in a single layer on the parchment paper taking care that they do not overlap. Sprinkle with salt.
Bake in a 400° oven for 15 minutes. Remove from the oven and turn the cubes with a spatula, then return to the oven and continue baking another 15 minutes or until the squash is tender. if desired, sprinkle again with salt. Serve warm.
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Ina Garten's Caramelized Butternut Squash | Barefoot Contessa | Food Network
Ina makes a delicious butternut squash side dish using brown sugar to enhance its natural sweetness!
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Caramelized Butternut Squash
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
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Ina Garten's Caramelized Butternut Squash | Barefoot Contessa | Food Network
Roasted Butternut Squash Recipe (Step-by-Step) | HowToCook.Recipes
This super easy roasted butternut squash recipe is the perfect holiday classic side dish that always has the whole family coming back for seconds! This classic has fresh rosemary and sage with maple syrup that comes out perfectly caramelized.
View FULL Step-by-Step recipe here:
Ingredients:
1 large butternut squash (about 3 lbs) (diced into 1 inch cubes)
2 tsp kosher salt
1 tsp black pepper
1 1/2 tbsp fresh rosemary (chopped)
1/2 tbsp fresh sage (chopped)
1 tsp cinnamon
2 tbsp maple syrup
2 1/2 tbsp extra virgin olive oil
Instructions:
1. Preheat your oven to 375F and prepare 2 baking sheets with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with the olive oil and remaining ingredients. Make sure everything is evenly coated. Spread the cubes in an even, single layer on your prepared baking sheets.
3. Place in the oven for about 25-30 minutes, tossing halfway to ensure even roasting. Continue baking until the squash is fork tender, this make take an additional 10 minutes depending on your oven. Remove from the oven, sprinkle with a little more rosemary, sage, and kosher salt to taste. Serve immediately.
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Butternut Squash Curry with Chickpeas | simple one-pot meal
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Carla Makes Hasselback Butternut Squash | From the Test Kitchen | Bon Appétit
Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
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Carla Makes Hasselback Butternut Squash | From the Test Kitchen | Bon Appétit