Warm up your soul with a spiced butternut squash side. Cinnamon maple roasted squash has a satisfying sweetness with a hint of Thanksgiving hidden in there with the pumpkin pie spices.
Cinnamon Maple Roasted Squash
Slightly sweetened winter squash with a hint of cinnamon.
Preheat oven to 425F and position the rack in the center.
Line a rimmed baking sheet with foil and set aside.
Carefully using a large knife, slice off a thin layer of the bottom of the squash as well as the top.
Use a vegetable peeler to peel the squash.
Cut the squash in half long ways. Use a spoon to deseed the middle.
Cube the cleaned squash into 1″ pieces.
In a large bowl, whisk together oil and dry seasonings. Add squash and toss until coated.
Spread squash out evenly on prepared baking sheet.
Roast squash for 25 minutes.
Flip with a metal spatula and roast 10 more minutes.
Drizzle maple syrup over squash and return to oven for 5-10 minutes. Squash should be tender with golden edges when done.
Add 1/4 tsp of ground ginger to enhance the winter spice.
Substitute Pumpkin Spice or Chai Barrel Aged Maple Syrup for bourbon and omit the spices.