Baked Butternut Squash with Maple and Cinnamon


  • 1 medium butternut squash, about 2 pounds
  • 1/4 cup dry sherry
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350º.
  2. Grease an 8x11 inch baking dish.
  3. Peel butternut squash, remove seeds and cut into 1-inch pieces; transfer to prepared dish.
  4. Combine sherry, maple syrup and cinnamon in a small bowl and mix well.
  5. Drizzle over squash and toss to coat.
  6. Cover dish tightly with aluminum foil and bake 1 hour.
  7. Remove foil from pan and bake an additional 5-10 minutes, until tender.
  8. Serves 4.

Tip: Use any combination of fresh herbs – rosemary, thyme and sage work well.