Cinnamon Baked Butternut Squash Recipes

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CINNAMON ROASTED BUTTERNUT SQUASH



Cinnamon Roasted Butternut Squash image

Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 large butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes)
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 3/4 teaspoons kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary

Steps:

  • Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
  • Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
  • Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g

CINNAMON ROASTED BUTTERNUT SQUASH



Cinnamon Roasted Butternut Squash image

This delicious side dish is perfect for the holidays but easy enough for a busy weeknight. Perfectly roasted squash with cinnamon and nutmeg.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 5

1 butternut squash
2 tbsp. olive oil
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Salt and pepper

Steps:

  • Preheat the oven to 400 degrees. Carefully peel and chop the squash into 1 inch cubes.
  • Toss with olive oil, cinnamon, nutmeg, salt, and pepper.
  • Lay out in one single layer on a baking sheet. I cover mine in foil for easier clean up. Bake for 25-30 minutes or until squash is tender. Taste and season as needed.

Nutrition Facts : ServingSize 1 cup, Calories 118 cal, Carbohydrate 15 g, Fat 7 g, Protein 1 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 5 mg, Sugar 3 g

CINNAMON ROASTED BUTTERNUT SQUASH



Cinnamon Roasted Butternut Squash image

Not only is roasted butternut squash a perfect side dish, it's perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you've got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 1h

Yield Makes 4 servings

Number Of Ingredients 6

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Dash cayenne, optional

Steps:

  • Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
  • Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  • Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

Nutrition Facts : Calories 203, Protein 3 g, Carbohydrate 37 g, Fiber 6 g, Sugar 11 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

CINNAMON ROASTED BUTTERNUT SQUASH



Cinnamon Roasted Butternut Squash image

This maple cinnamon oven roasted butternut squash is one delicious vegetable side dish. Simple to make, and pairs well with many main dishes!

Provided by Yumna Jawad

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 large butternut squash (peeled, seeded, and cut into 1-inch cubes (about 6 cups))
2 tablespoons olive oil
2 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
Fresh rosemary (for serving)

Steps:

  • 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.

Nutrition Facts : Calories 175 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 590 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving

CINNAMON BAKED BUTTERNUT SQUASH



Cinnamon Baked Butternut Squash image

Sweet, Simple and Easy! The cinnamon and butter flavor is outstanding. A great vegetable side dish which goes well with any meal. Another way to get your vitamins and also have a colorful plate.

Provided by Seasoned Cook

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 3

1 butternut squash
1/4 cup butter
1 teaspoon cinnamon

Steps:

  • Cut squash lengthwise and scrape all seeds out.
  • Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up.
  • Bake in a 350 degree oven for 30 minutes.
  • Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 461.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 186.4, Carbohydrate 67.3, Fiber 12, Sugar 12.5, Protein 6

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP



Simple Roasted Butternut Squash Cinnamon Soup image

Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.

Provided by Liza at Food.com

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 large onion, chopped
4 garlic cloves, chopped
1 large butternut squash (at least 2 1/2 lbs)
1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
1 tablespoon fresh ginger, minced
5 cups chicken broth
1 -2 pinch cinnamon
salt
pepper
sour cream, to garnish

Steps:

  • Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
  • In the mean time, sautee the onion, ginger, and garlic in butter until soft.
  • Add the broth, simmer for ten minutes.
  • Add pulp from the butternut squash (that you've scooped out).
  • Puree in a food processor or blender (or I use a mixing wand right in the pot).
  • Return to pan.
  • Add cream, salt, pepper, and a pinch or 2 of cinnamon.
  • Simmer until heated through.

Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2

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