Cinnamon Roasted Butternut Squash Recipe
Try this Cinnamon Roasted Butternut Squash Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- dash cayenne optional
- 1 large butternut squash peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
- Carbohydrate 13.7492925057839 g
- Cholesterol 0 mg
- Fat 1.69153000072367 g
- Fiber 0.172574995040894 g
- Protein 0.0294675000070759 g
- Saturated Fat 0.234131250099924 g
- Serving Size 1 1 (1 cup) serving (17g)
- Sodium 306.228650001666 mg
- Sugar 13.5767175107431 g
- Trans Fat 0.0475857500195972 g
- Calories 68 calories
Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
