Cinnamon Roasted Butternut Squash
User Reviews
4.9
Cinnamon Roasted Butternut Squash
Description
The Cinnamon Roasted Butternut Squash recipe transforms fresh butternut squash into a subtly sweet and spiced side. The squash is peeled and cut into uniform cubes, then tossed with olive oil, maple syrup, brown sugar, cinnamon, salt, and pepper. These ingredients combine to create a sweet, slightly savory flavor with warm spice notes from the cinnamon. The cubes roast at 425°F on a foil-lined baking sheet, ensuring even cooking and caramelization on the edges while remaining tender inside. Turning the pan midway helps to brown the squash evenly without overcooking.
This dish has a rich contrast between the caramelized exterior and soft flesh, with the maple and brown sugar enhancing the natural sweetness of the butternut squash. It pairs well with savory dishes like wild rice pilaf and roasted turkey breast, complementing their flavors and adding texture diversity to a meal.
For convenience, the squash can be peeled and cubed up to two days before roasting, stored chilled in an airtight container. Checking the squash around 35 minutes is advised to prevent overcooking, as roasting times can vary based on squash size and oven variations.
Ingredients
- 1 butternut squash large, peeled/seeded and cut into 1-inch cubes
- 3 TB olive oil
- 3 TB maple syrup
- 2 TB brown sugar tightly packed
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
Instructions
- Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
- In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
- Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don't become overcooked.
Notes
- Peel and cube the butternut squash up to 2 days ahead, storing it chilled in an airtight container.
- Begin checking the squash around 35 minutes of roasting to avoid overcooking or burning.
- This roasted squash complements dishes like wild rice pilaf and roasted turkey breast for balanced meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 131kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 289mg | 12% |
| Potassium | 447mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 13288IU | 266% |
| Vitamin C | 26mg | 29% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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