Roasted Butternut Squash
This Oven Roasted Butternut Squash recipe is melt-in-your-mouth good! Made with maple syrup, honey and melted butter, it's tasty enough for a special occasion like Thanksgiving and Christmas holidays, yet easy enough for a weeknight meal!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 large butternut squash, (peeled and sliced in half lengthwise)
- 4 tbsp unsalted butter, (melted)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 tsp honey
- 1 tbsp maple syrup
- 1 tbsp lime juice ((about the juice of 1/2 lime))
- chopped pecans, (for garnish)
- chopped cilantro (for garnish)
Instructions
- 1
Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- 2
Remove and discard seeds from butternut squash. Place butternut squash onto a cutting board cut side down and slice into evenly thick half-moon slices (see photos above)*. Place in a large mixing bowl.
- 3
In a small bowl, whisk together melted butter, cumin, coriander, cinnamon and honey. Pour onto the sliced butternut squash and toss together until all the pieces are coated.
- 4
Place butternut squash on prepared baking sheets in a single layer. Bake for 20 minutes.
- 5
Flip squash over and bake for another 20 minutes, making sure to rotate the baking sheets in the oven.
- 6
While squash is baking, whisk together maple syrup and lime juice in a small bowl.
- 7
Transfer squash to a serving dish and drizzle with maple syrup mixture. Garnish with chopped pecans, cilantro and serve.