I get hungry just thinking about this dish. It's got a hint of sweet, a sprinkle of cinnamon, and a touch of saltiness that makes it a mouth watering dish you won't forget.
Roasting the classic butternut squash in a bit of salt, cinnamon, and pure maple syrup gives it a nice depth of flavor. The butternut squash is pretty mild in taste so jazzing it up is important, and these toppings make it anything but boring.
Butternut squash is a great squash to throw into your routine here and there. It's got a mega dose of Vitamin A and C and, though not brimming with fiber, it shares a nice dose of it, helping to keep your fiber intake (prebiotics) diverse.
I love this dish as a side at Thanksgiving as the sweetness is a nice change from the otherwise salty sides. Honestly, this is great as a side for any dinner you are making, thrown in a pasta dish for a sprinkle of sweetness, or tossed onto a salad to add a new, warm veggie.
Sweet Cinnamon Butternut Squash Side Dish Recipe
Makes about 8 side servings, takes about 45 minutes
1 large butternut squash, cubed
2 tablespoons avocado oil (or coconut oil melted)
3 tablespoons 100% pure maple syrup
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cinnamon
Small bunch of parsley, thinly chopped, optional
Preheat the oven to 375 degrees.
Lay the squash cubes on a large rimmed baking sheet or two small sheets.
Drizzle with avocado oil and syrup. Sprinkle with salt, garlic powder, and cinnamon. Toss the cubes around so the toppings are distributed evenly and then lay them flat on the pan.
Place in the oven for 30-40 minutes, tossing mid-way through, until golden brown.
Scoop into a serving dish, add more salt if needed, sprinkle with parsley, and serve!
Naturally Vegan and Gluten Free.