top of page

Roasted Butternut Squash w/ Ghee & Maple Syrup

Yummy butternut squash with ghee, maple syrup and cinnamon! Butternut squash is hearty, grounding and warming. Like other orange vegetables, it's high in beta-carotene and alpha-carotene, which your body converts to vitamin A. Vitamin A is important for the immune system, and in Autumn our immune systems could use a little boost. Ghee is clarified butter, a process where the hard-to-digest cholesterol milk-forming solids are removed. Ghee is easy-to-digest and helps build "ojas" or life essence according to Ayurveda. If you don't have ghee, you can use another fat such as olive oil. Pure maple syrup is high in antioxidants and other nutrients, such as zinc, riboflavin, magnesium, calcium and potassium. Cinnamon is a warming, sweet spice that can aid digestion, lower blood sugar, and lower blood pressure.


  • 1 butternut squash, seeded and cut into 1" cubes

  • 3 tbls. ghee or olive oil

  • 2 tbls. maple syrup

  • 1 tsp. ground cinnamon

  • Pinch of salt and pepper to taste


  • Preheat oven to 425 degrees with the rack on the upper middle position.

  • Line a baking sheet with foil or parchment paper.

  • In large bowl, toss squash with remaining ingredients until thoroughly coated. Transfer to baking sheet, in a single layer without overcrowding the pieces.

  • Roast for about 40 mins. Rotating the pan midway during baking. When the edges are browned and cubes are fork-tender, remove from the oven. You may want to start checking squash around 35 mins, just to ensure that they don’t overcook.

Serve warm and enjoy.

10 views0 comments

Recent Posts

See All


bottom of page