With squash season in full swing, I thought now would be the PERFECT time to share this recipe for roasted butternut squash with cinnamon and thyme. I don’t know about you, but fall is my favorite season and filling my belly with warm comfort foods, is something I look forward to after having worked in the garden all summer long.
This recipe is perfect on it’s own or served as a side dish alongside chicken or turkey. Any which way you serve it, your peeps will love it. We sure do.
Have a wonderful day everyone,
Mavis
Ingredients
1 medium butternut squash {about 3 pounds}
1 1/2 tablespoons olive oil
1 1/2 tablespoons maple syrup
1 1/2 teaspoons kosher salt
3/4 teaspoon cinnamon
1/2 teaspoon teaspoon thyme
1/2 teaspoon fresh cracked pepper
Directions
Preheat oven to 400 degrees. Peel squash with a vegetable peeler and then cut in half lengthwise. Using a spoon, scoop out and discard seeds.
Cut squash into 1 inch cubes. In a large bowl, toss squash with remaining ingredients. Transfer to a lined baking sheet and spread out squash in a single layer. Roast for about 15 minutes, remove from oven and turn the squash over with a spatula. Return to the oven and cook for an additional 10 – 15 minutes or until tender and golden brown.
YUM YUM YUM!
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