🧂 Ingredients

• 1 medium butternut squash (about 2–3 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• 1 tablespoon maple syrup
• rosemary
• thyme

📖 Instructions

🍁 Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes

🔥 Preheat oven to 425°F (220°C).

🔪 Peel and cube the squash:
Cut off both ends.
Slice in half lengthwise and scoop out seeds.
Peel skin with a vegetable peeler and dice into 1-inch cubes.

🌿 Toss with oil and seasonings:
In a large bowl, mix squash cubes with olive oil, salt, pepper, and any extra spices or herbs.

🔥 Spread on a baking sheet:
Arrange in a single layer (use parchment paper for easy cleanup).
Roast for 25–30 minutes, flipping halfway through, until edges are golden and crispy, and centers are tender.

🍽️ Serve hot:
Great as a side dish, salad topping, or tossed with grains like quinoa or farro.

🧑‍🍳 Pro Tip:
Roasted butternut squash pairs beautifully with goat cheese, dried cranberries, or toasted pepitas if you're making a fall salad!

🍷 Wine Pairings for Roasted Butternut Squash
White Wine Options (Top Choice):
Viognier – Rich and aromatic with notes of stone fruit and floral hints, Viognier handles the maple and cinnamon warmth while matching the squash’s richness.

Off-Dry Riesling – Just a touch of sweetness complements the maple syrup and cinnamon. The acidity keeps the palate refreshed.

Gewürztraminer – Perfumed and spicy, this wine plays nicely with cinnamon and herbs without being too sweet or dry.

2. Red Wine Options (if you prefer red):
Pinot Noir – Light-bodied, earthy, and gently fruity. It won’t overpower the squash, and the subtle spice notes pair well with rosemary and thyme.

Beaujolais (Gamay grape) – Bright, fruity, and low in tannins. It’s a festive, flexible red that plays well with both sweet and savory elements.