Cinnamon Vanilla Roasted Butternut Squash Seeds 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

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

ROASTED WINTER SQUASH SEEDS



Roasted Winter Squash Seeds image

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Provided by Blancheskid

Categories     Appetizers and Snacks     Nuts and Seeds

Time 25m

Yield 4

Number Of Ingredients 3

1 cup winter squash seeds
1 tablespoon olive oil
½ teaspoon salt, or to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  • Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 6.1 g, Fat 19.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 297 mg, Sugar 0.3 g

ROASTED BUTTERNUT SQUASH SEEDS



Roasted Butternut Squash Seeds image

Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

Provided by Alyssa Singer

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 25m

Yield 4

Number Of Ingredients 5

aluminum foil
1 cup butternut squash seeds or other hard squash seeds
olive oil
chili powder to taste
sea salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
  • Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
  • Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g

CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS



Cinnamon-Vanilla Roasted Butternut Squash Seeds image

When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast.

Provided by MarthaStewartWanabe

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup butternut squash seeds (uncooked)
1 tablespoon butter, salted
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons sugar

Steps:

  • Preheat oven to 300°F.
  • Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
  • Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
  • In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
  • Onto a medium baking sheet, spread into a single layer.
  • Roast for 40 minutes or until seeds are crisp and lightly browned.
  • Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.

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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