I was browsing the organic produce section of my local grocery store to see what’s on sale. I stumbled upon the buttercup squash. It’s like the baby sister of the Kabocha squash. However, I find the buttercup squash slightly sweeter and less starchy than its big sister.
Like I’ve said before, I love fall squashes and fall flavours so I decided to dress this cute little squash in maple syrup and cinnamon. Yum!
Maple Roasted Cinnamon Buttercup Squash
Ingredients
- 1-2 Organic Buttercup Squash(es)
- Organic Avocado Oil
- 1-2 Tbsp Pure Maple Syrup
- Cinnamon
Equipment
- Cookie Sheet
Directions
- Preheat the oven to 425F
- Grease a cookie sheet with avocado oil. You can skip this step if you use parchment paper
- Cut up the buttercup squash into cubes and spread evenly on the cookie sheet
- Drizzle half of the maple syrup on the squash and sprinkle some cinnamon
- Mix the squash around
- Drizzle the other half of the maple syrup on the squash and sprinkle more cinnamon
- Mix the squash around
- Make sure the evenly distribute the squash on the cookie sheet to ensure even roasting
- Roast the squash for 15-20 minutes (depending on your oven)
Enjoy!
