Baked Butternut Squash
Servings: 6 people
- 2 pounds (900 grams) butternut squash about 1 medium squash; peeled, seeded, and cut into 1-Inch dice.
- 1½ tablespoons olive oil
- 1½ tablespoon maple syrup
- 1 sprig rosemary the needles, chopped.
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg + 1 pinch of cloves and of ginger optional.
- ¾ teaspoon salt
- 2 twists black pepper
- Preheat the oven to 400°F or 200°C. Optionally, line a baking tray with parchment paper.Peel the butternut squash with a vegetable peeler, trim the top and bottom, and cut it in half lengthwise.Scoop out the seeds with a spoon.
- With a sharp chef’s knife, cut the butternut squash into 1-inch cubes. Tip: You can fit about 2 pounds butternut squash per baking tray for optimal cooking.
- Add the dice to a large mixing bowl and toss with 1½ tablespoons olive oil, 1½ tablespoon maple syrup, 1 sprig rosemary, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¾ teaspoon salt, and 2 twists black pepper.Arrange on a single layer on a baking tray and bake for about 25 minutes or until the squash is fork-tender and slightly caramelized.
- Transfer onto a serving plate and serve as a side dish for a weeknight dinner or a special holiday meal.
Nutrition information is an estimate for one serving of baked butternut squash out of six servings.
STORAGE
Make ahead: You can peel and chop the butternut squash ahead of time and keep it covered in the fridge for 24 hours or in the freezer for up to 6 months.
Refrigerator: keep the leftovers in an airtight container in the fridge for three days.
Freezer: let the baked butternut squash cool down completely, then transfer it into a freezer-friendly container and freeze for up to 3 months.
Thaw & Reheat: defrost in the fridge over several hours, and Reheat in the microwave, air fryer, or preheated oven.
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