Embracing the cozy vibes of autumn with a steaming plate of cinnamon-roasted butternut squash. Who else is in love with fall's flavors?
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 3/4 teaspoons sea salt (adjust to taste)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
Preheat your clay pot (VitaClay) to "Stew" or "Fast" mode.
In the preheated clay pot, combine the butternut squash cubes, extra-virgin olive oil, maple syrup, sea salt, ground cinnamon, ground black pepper, and chopped fresh rosemary. Toss everything well to ensure even coating.
If you're using the VM7800 model, add 3 cups of water to the clay pot. For other models, 1/2 cup of water should suffice. This will help create steam and maintain a moist cooking environment.
Cover the clay pot and set it to cook for 30 minutes in the "Stew" or "Fast" mode. No need to turn or flip the squash in oven; the clay pot will evenly roast it.
This simple and convenient method will result in delicious cinnamon roasted butternut squash that's perfect as a side dish or a tasty addition to your meals. Enjoy!