Roasted Delicata Squash with Cinnamon Maple Butter (Vegetarian, Gluten Free, Refined Sugar Free)
The perfect addition to your thanksgiving spread, and a great way to get your kids to try squash!
Servings: 6 Servings
Ingredients
- 3 medium delicata squash
- 5 tablespoons unsalted butter melted
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- Flaky sea salt for serving
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Using a heavy chef’s knife, carefully cut each squash into one inch wide rings. Using a spoon, scoop out the seeds and strings. Place onto the baking sheet.
- Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.
- Toss with the maple cinnamon butter and salt.
- Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through. The squash should be lightly browned and just tender, don't overcook or it will become mushy (we don't want that!)
- Sprinkle with flaky salt on top before serving and then serve hot.
Nutrition
Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 399mg | Potassium: 819mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3388IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 1mg
