Cinnamon Roasted Butternut Squash
User Reviews
5
Cinnamon Roasted Butternut Squash
Description
Cinnamon Roasted Butternut Squash offers a straightforward way to prepare butternut squash by peeling, seeding, and cubing it into 1-inch pieces. These cubes are coated in olive oil, maple syrup, cinnamon, salt, and pepper to build layers of mild sweetness, warm spice, and seasoning. Roasting at 400°F caramelizes the squash edges, enhancing the natural sweetness and creating slightly crisp textures while leaving the interior tender.
The finishing touch of fresh rosemary adds an herbal brightness that complements the autumnal flavors of cinnamon and maple. This side dish pairs well with a variety of main courses and adds color and warmth to meals. Tossing the squash in the seasoning ahead of time further develops its flavor.
Leftover squash stores well refrigerated for up to three days and reheats in a hot oven to maintain texture. The recipe facilitates easy preparation for busy schedules with make-ahead options and includes tips for efficient squash peeling and prepping.
Ingredients
- 1 butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups, large
- 2 tablespoons olive oil
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- rosemary for serving, fresh
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.
- Roast until the edges are golden brown and begin to caramelize, about 30 to 35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.
Notes
- Store leftover roasted squash in the refrigerator for up to 3 days and reheat in a hot oven to preserve texture.
- You can toss the squash in seasonings a few hours prior to roasting to deepen the flavor.
- For quicker preparation, review tips on peeling and seeding butternut squash efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 590mg | 25% |
| Potassium | 688mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 19934IU | 399% |
| Vitamin C | 39mg | 43% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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