Maple Cinnamon Roasted Butternut Squash

INGREDIENTS

• 8 cups cubed butternut squash (peeled and seeded), about 3 lbs of peeled cubes
• 2 tbsp oil
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 pinches cayenne

YOU WILL ALSO NEED

• 2 baking sheets, foil (optional)

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Total Time: 40 Minutes

Servings: 6

Kosher Key: Pareve

Preheat the oven  to 425 degrees. If you are breaking down a whole butternut squash for this. recipe rather than buying the prepared, peeled cubes, you will need a large squash (or 

two smaller squashes) totalling about 3 lbs. 3 oz. in weight to produce the correct amount  

of peeled cubes. 

Line 2 baking sheets with foil (optional-- protects baking sheet when the sugars 

caramelize so it won't be sticky/hard to clean). Spread out the cubes on the baking sheets.

Drizzle the squash on each baking sheet of squash with 1 tbsp oil and 1 tbsp maple syrup (2 tbsp oil and 2 tbsp maple syrup total). 

Toss the squash on the sheets with clean hands to coat evenly.

Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, till the largest piece of squash is tender all the way through. Remove the baking sheets from the oven and turn on the grill. 

Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize (the squash should be golden brown-- careful, it will brown very fast-- don't let it burn!). Serve warm  

     

http://theshiksa.com/2013/10/08/maple-cinnamon-roasted-butternut-squash/