Maple Roasted Cinnamon Buttercup Squash

November 22, 2017

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!

About the Author

Tiara Quan

Holistic and Sports Nutrition Vegetarian nutrition

Vancouver

My name is Tiara and I’ve recently decided to make holistic nutrition a second career! I’ve always been an active person ever since I was...

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