Cinnamon Roasted Butternut Squash Recipe
Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 large butternut squash, peeled, seeded and cut into 1-i
- dash cayenne optional
- 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 Serving (17g)
- Sodium 306.228650001666 mg
- Sugar 13.5767175107431 g
- Trans Fat 0.0475857500195972 g
- Calories 68 calories
Heat oven to 425 degrees 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. Bake 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).
