Candied Butternut Squash With Lemon And Cinnamon4

Name: Candied Butternut Squash With Lemon And Cinnamon4
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 2 lb butternut squash; 2 tablespoon organic cane sugar; ¼ teaspoon cinnamon; 2 tablespoon lemon juice; 2 teaspoon lemon zest; 2 tablespoon maple syrup

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
187 kcal
Course
Side Dish
Cuisine
American

Candied Butternut Squash With Lemon And Cinnamon4

Knox Blevins

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So easy and simple, this roasted Candied Butternut Squash is perfect for the holidays. Made with just 5 ingredients, this fall and winter vegan squash recipe is sure to become a family's favorite.

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Ingredients

Servings

2 lb butternut squash washed and peeled
2 tablespoon organic cane sugar or coconut sugar
¼ teaspoon cinnamon
2 tablespoon lemon juice
2 teaspoon lemon zest
2 tablespoon maple syrup or honey

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Instructions

Preheat your oven to 350 F and line a large baking sheet with a parchment paper.
If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
Arrange chopped butternut squash on a baking sheet. Sprinkle it with sugar, mix and bake for 25 minutes.
Remove butternut squash from the oven, sprinkle it with cinnamon, lemon zest and lemon juice and continue baking for another 20 minutes or until the squash in tender.
Remove squash from the oven, drizzle with the Maple syrup or honey. Transfer to a bowl and serve.

Notes

When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.
You can chop the butternut squash 2 days in advance and store it in the airtight container in the refrigerator.
Storage. To store leftovers, first, allow the dish to cool completely. Then, transfer the leftovers to an airtight container or wrap it tightly with plastic wrap. Place the container in the refrigerator and it can be stored for up to 3-4 days.
Reheating. To reheat the leftovers, you have a couple of options. One option is to transfer the desired portion to a microwave-safe dish and heat it in the microwave on medium power for 1-2 minutes, stirring halfway through.
Alternatively, you can reheat it in the oven by preheating it to 350°F (175°C), placing the portion in an oven-safe dish, and heating for about 10-15 minutes, or until heated through.
Freezing. Unfortunately, this dish is not suitable for freezing as the texture and taste of the squash may alter after freezing and thawing, resulting in a less desirable outcome. Therefore, it is best to enjoy the leftovers within a few days of cooking.

Nutrition Information

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Calories 187kcal (9%) Carbohydrates 35.2g (12%) Protein 2.4g (5%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Sodium 12mg (1%) Potassium 832mg (24%) Fiber 4.7g (19%) Calcium 118mg (12%) Iron 2mg (11%)