Cinnamon Roasted Butternut Squash

Name: Cinnamon Roasted Butternut Squash
Cuisine: World Cuisine
Ingredients: 1 large butternut squash, peeled/seeded and cut into 1-inch cubes; 3 TB olive oil; 2 TB packed brown sugar; 1 tsp ground cinnamon; 1 tsp kosher salt; 1 tsp freshly ground black pepper

3 steps

This Cinnamon Roasted Butternut Squash is the perfect side dish for your fall/winter meals. It's fantastic as is, or tossed together in salads, soups, or rice bowls.

Updated at: Thu, 17 Aug 2023 12:20:39 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories150.2 kcal (8%)

Total Fat7.3 g (10%)

Carbs22.7 g (9%)

Sugars7.4 g (8%)

Protein1.6 g (3%)

Sodium317.7 mg (16%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut squash

large, peeled/seeded and cut into 1-inch cubes

3 tbolive oil

2 TBbrown sugar

packed

1 tspground cinnamon

1 tspkosher salt

1 tspfreshly ground black pepper

Instructions

Step 1

Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.

Baking sheet

Foil

OvenPreheat

Step 2

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.

Step 3

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.

OvenHeat

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