Roasted Butternut Squash Recipe With Cinnamon

Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it's elegant to eat and easy to prepare. My kind of side! We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. 400 degrees F. 20 (ish) minutes. Spread out in a single layer on a baking sheet and roast for 25-35 minutes until tender and caramelized. Pro tip: One of the most common mistakes when roasting vegetables is overcrowding the pan. Make sure to place the squash in a single layer with some space to breathe.

Cinnamon and cayenne add warmth while brown sugar sweetens things up a little. During the fall and winter, we find ourselves making a batch of roasted butternut squash almost weekly. It's a perfect side, can be served cold on top of salads for lunch and is delicious as a snack with a little ketchup on the side. We just love roasted winter squash. 67 comments Jump to recipe Cinnamon Roasted Butternut Squash is a simple yet delicious dish to serve with any meal. Plus, they're a powerhouse of nutrition in every golden bite. Vibrant, flavorful roasted butternut squash is healthy AND full of flavor. In This Article Watch us make this easy roasted butternut squash:

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Ingredients 1 Butternut Squash 1 tablespoon of brown sugar 1 tablespoon of cinnamon 1 tablespoon of honey Instructions Preheat oven to 425 degrees, slice your squash in half and remove membranes and seeds. On a lined sprayed baking sheet, sprinkle each half of squash with brown sugar, cinnamon and honey.

Tips Cube your butternut squash into small, bite-sized 1-inch cubes for uniform roasting and easy eating. I purchased butternut squash from the grocery store that was pre-cut which made it even easier to make. Don't overcook the squash. Baking it until it's just tender will give you the perfect texture and flavor. Variations

Print Oven Roasted Squash with Cinnamon Recipe This Roasted Butternut Squash recipe has a light maple cinnamon glaze with just a hint of cinnamon. It's a simple sweet and savory side dish that will soon become your favorite way to prepare squash. Course Side Dish Cuisine American

Baked squash with maple syrup, cinnamon, and sea salt.

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Step 1 Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, ½ teaspoon.

Heat oven to 425 degrees. Peel squash and remove the seeds. Cut into 1 inch wedges. You can also cut into smaller or chunkier pieces or into the shape of fries. In a large mixing bowl mix all the ingredients, the squash, olive oil, salt, cinnamon, black pepper, and brown sugar until well combined. Pour onto a non greased baking try or baking.

Instructions Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine. Place into oven and bake for 25-30 minutes, turning once, until tender.*

Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet. Add the oil, cinnamon and salt, and toss well to combine, then spread in an even layer.

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.

108 shares This post may contain affiliate links. Read my disclosure policy. This easy Honey Roasted Butternut Squash recipe has the rich, caramelized flavor that is brought out from roasting in the oven. It is enhanced with the warm spice of cinnamon and an optional bit of heat from a pinch of cayenne pepper.

Total Time 40 mins Author: Southern Made Simple Ingredients 3 cups butternut squash - cubed 2 1/2 Tbs dark brown sugar - packed 1/2 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp vanilla 4 Tbs melted butter Instructions Peel skin off of each butternut squash and cut open lengthwise. Using a spoon, scoop out all seeds and set aside.

Instructions. Preheat the oven to 400°F. Cut off the ends off the butternut squash. Peel the squash, cut in half lengthwise and then remove the seeds. Cut the squash into 1 1/2 inch cubes (uniform is best) and place them on a baking sheet. Add the melted butter, honey and cinnamon. Toss all of the ingredients together and spread out in a.

Toss to coat. Sprinkle the brown sugar, cinnamon, and kosher salt over the squash. Toss to coat. Bake for 25-35 minutes, or until the squash is fork tender. That's all it takes! If you're looking for more butternut squash recipes or side dishes, I've got you covered! Check out these popular recipes: Butternut Squash and Kale

(WIN!) Butternut squash is one of those gorgeous orange veggies that plays nicely with savory flavors (like in this Autumn Squash Soup or Wild Rice Pilaf ), but also goes with sweet flavors, like our Caramelized Brown Butter Squash or this Roasted Cinnamon Squash recipe.

Step 1: Preheat oven to 425 F. Chop butternut squash into equal sized cubes. Add squash to large bowl. Add olive oil, cinnamon, cloves, nutmeg, and salt and pepper. Step 2: Toss until oil and spices are evenly distributed. Step 3: Add the butternut squash to a baking sheet lined with aluminum foil.

Step 1: Steam the squash. In a large saucepan with a lid, add the butternut squash and enough water to cover the squash. Bring to a boil, cover and cook until very tender, about 20-25 minutes. Editor's Tip: For a more intense squash flavor, try roasting the squash in the oven rather than steaming it. Roasting the squash amplifies its natural.

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet.

Easy to make this heart-healthy Instant Pot recipe. The creamy apple cinnamon oatmeal is a tasty and nourishing way to start the morning. Instant Pot Applesauce. 6 ingredients to make this easy applesauce. Sweet, warm, cinnamon-spiced homemade applesauce as a side, snack, or dessert.. Rich creamy roasted butternut squash soup is feel-good.

Heat oven to 425°F. Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika and salt. Arrange on a large baking sheet. Bake in the pre-heated oven for 15 minutes. Stir the butternut squash cube up and flip, then return to the oven for another 10-20 minutes, until a fork goes into the squash cubes easily.

Instructions. Preheat the oven to 400°F and arrange the racks to the top and bottom positions. Line two large baking sheets with foil or a silpat mat and set aside. You can also spray the baking sheet with nonstick spray. Cut the ends off of the butternut squash then use a vegetable peeler to remove the skin.

Pumpkin Roasted Red-Pepper Hummus. Carson Downing. Warming spices like cumin and chili pepper bring a touch of heat to this hummus recipe. While canned pumpkin and roasted red peppers add slightly sweet, earthy flavors. Brighten up the dip with freshly squeezed lemon juice.

Place the roasted butternut squash, sliced peaches, banana, almond milk, vanilla extract, honey, ground cinnamon, and ground nutmeg in a blender. Blend until smooth and creamy, adding ice cubes as needed to achieve your desired consistency. Pour into glasses and serve immediately.

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