CINNAMON ROASTED BUTTERNUT SQUASH
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
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
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
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 HONEY CINNAMON BUTTERNUT SQUASH RECIPE
The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!
Provided by Camille Beckstrand
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
- In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
- Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
- Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
- Top with salt and pepper and serve.
Nutrition Facts : Calories 156 kcal, Carbohydrate 28 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
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