Butternut Squash with Maple Syrup and Cinnamon

An indulgent side dish without being so indulgent on the waistline ūüėČ

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I love sweet potatoes, especially when they’re made with maple syrup and cinnamon for the holidays.¬† My pants on the other hand? Not so much.¬† I decided to swap the sweet potatoes for butternut squash and practically cut my calories and carb intake¬†by half!

Butternut Squash with Maple Syrup and Cinnamon

4lbs diced Butternut Squash (I buy the pre-diced packages from Costco.  I diced a Butternut Squash once in my life and that was quite enough!)

1/2 cup maple syrup (you can use sugar free instead of reg. if you’d like)

2 Tbsp. ground cinnamon

1/2 tsp. ground nutmeg

 

What’s great about this recipe is it’s easy prep and cleanup.¬† Pre-heat the oven to 350¬įF. Take two sheet pans and spray with non-stick spray.¬† Drop 2lbs of the squash on each tray.

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Pour the rest of your ingredients (maple syrup, cinnamon, and nutmeg) evenly over the squash and mix them all together right on the pan.

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Bake for an hour until the squash is cooked through.  Stir the squash at the half-hour mark to help the cooking process.  Remove from the oven and serve while hot!

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This is a great side dish for any holiday or winter meal!

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