Munchie Monday

Maple Roasted Butternut Squash

Happy Munchie Monday to ya!

We’re another week into autumn, meaning we’re another week closer to kicking off the holiday season! I really is just around the corner!!

Do you know what that means?

That means it’s time to start testing out recipes that will blow your family and friends away at every gathering from Halloween to New Year’s.

One flavor that never goes out of style is butternut squash. It’s colorful and sumptuous and terribly easy to make. Here’s a simple appetizer or side recipe that will make all your guests drool.



Maple Roasted Butternut Squash


  • 1 large butternut squash, peeled/seeded and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp packed brown sugar
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper


  • Preheat oven to 425F and line two baking sheets with foil or parchment paper (I suggest spraying the foil with non-stick spray to avoid sticking).
  • In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Evenly spread out cubed squash on baking sheets in a single layer.
  • Roast about 30-40 minutes, rotating pan midway during baking. When edges have browned and cubes are fork-tender, immediately remove from oven to avoid burning.
  • Munch a bunch!

Stay posh, butternut squash!



4 thoughts on “Maple Roasted Butternut Squash

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