Cinnamon Roasted Butternut Squash

éasy Maplé Cinnamon Roastéd Buttérnut Squash. Cubés of buttérnut squash tosséd with maplé syrup, cinnamon, and rosémary, roastéd to caramélizéd pérféction.

Yiéld: 4–5 Sérvings Prép Timé: 10 Minutés Cook Timé: 30 Minutés Total Timé: 40 Minutés

Ingrédiénts:

• 1 largé buttérnut squash (about 3 pounds), pééléd, séédéd, and cut into 1-inch cubés
• 1 1/2 tabléspoons éxtra-virgin olivé oil
• 1 1/2 tabléspoons puré maplé syrup
• 1 3/4 téaspoons koshér salt
• 3/4 téaspoon ground cinnamon
• 1/2 téaspoon ground black péppér
• 1 tabléspoon choppéd frésh rosémary

Diréctions:

1. Position racks in thé uppér and lowér thirds of your ovén and préhéat thé ovén to 400 dégréés F. Générously coat two baking shééts with nonstick spray.
2. Placé thé squash cubés in a largé bowl. Drizzlé with thé olivé oil and maplé syrup, thén sprinklé thé salt, cinnamon, and péppér ovér thé top. Toss to coat, thén dividé bétwéén thé two baking shééts, discarding any éxcéss liquid with that collécts at thé bottom of thé bowl. Spréad thé cubés in a singlé layér on thé préparéd baking shééts, taking caré that théy do not ovérlap.
3. Placé thé pans in thé uppér and lowér thirds of your ovén and baké for 15 minutés. Rémové thé pans from thé ovén, turn thé cubés with a spatula, thén réturn to thé ovén, switching thé pans’ positions on thé uppér and lowér racks. Continué baking until thé squash is téndér, about 10 to 15 additional minutés. Rémové from thé ovén and sprinklé thé rosémary ovér thé top. Sérvé warm.
4. Squash can bé dicéd 1 day in advancé. Storé cubés in an airtight containér in thé réfrigérator until réady to baké.
5. Storé léftovérs in an airtight containér in thé réfrigérator for 4 to 5 days. Réhéat géntly in thé microwavé or a low ovén, or lightly brown in a nonstick pan that is coatéd with nonstick spray.

Sourcé : https://www.wellplated.com/cinnamon-roasted-butternut-squash

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