Cinnamon Roasted Butternut Squash

Easy roasted butternut squash with cinnamon, brown sugar and a little cayenne. We enjoy butternut squash and this recipe is our preferred method to prepare it!

View the Video

How to Roast Butternut Squash (My Preferred)

We enjoy butternut squash around here. When we aren’t making a batch of this dreamy roasted butternut squash soup, we are roasting cubes of squash with cinnamon and brown sugar till tender and gently caramelized. Cinnamon and cayenne include heat while brown sugar sweetens things up a little. This is the best fall side meal, and can even be served cold on top of salads for lunch.

We simply enjoy roasted winter season squash. If you do not have butternut squash, you can constantly replace other winter season squash ranges– like delicata squash– in our recipe listed below.)

Pointer # 1: Cut the Squash into Equally Sized Pieces

We understand cutting up winter season squash, particularly butternut squash, can be difficult. (Do not fret, in our recipe listed below, we share how we do it and you can see us do it in the video.) We discover that separating the thinner end from the round, broader end makes things a lot easier.

In our roasted butternut squash recipe listed below, we require 1-inch cubes. You might pick to make the pieces smaller sized or bigger, simply keep whatever comparable in size. By doing this, all the squash pieces roast uniformly. When it comes to peeling, you might leave the peel on. We choose to eliminate it, however it’s great to consume and some choose the chewiness of the peel when delegated roast.

Pointer # 2: Do Not Crowd the Squash

When you’re roasting veggies, it is necessary to provide a little area Without some space, veggies tend to steam rather of roast. When that occurs, you can state goodbye to the golden brown and caramelized edges we enjoy a lot.

When roasting butternut squash, use two baking sheets.

Pointer # 3: Roast Butternut Squash at a Heat

After attempting a couple of various oven temperature levels, we have actually chosen 425 degrees F The squash softens and the edges get a possibility to brown a little. If you’re roasting something else, state chicken, at the very same time you do have some freedom. Stick near 425 degrees F and you ought to be simply great.

What To Serve This With

Attempt serving roasted butternut squash with our Rosemary Roasted Chicken or Completely Roasted Pork Tenderloin with Apples.

More Winter Season Squash Recipes

PREPARATION
15mins.
COOK
45mins.
OVERALL
1hr.

Not just is roasted butternut squash a best side meal, it’s best to contribute to rice bowls or to leading hearty salads. We enjoy it cold and frequently conserve some for the following day to contribute to salad for lunch. If you have actually got lots remaining, make soup. Toss remaining roasted squash into a mixer with a splash or 2 of stock and mix. This recipe can be utilized for other ranges of winter season squash. Merely replace other winter season squash ranges for butternut squash in our recipe listed below.

Makes 4 portions

View United States Make the Recipe

You Will Require

1 big 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

Instructions

1 Heat oven to 425 degrees F and line 2 big baking sheets with aluminum foil.

2 Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne till well layered. Tumble layered squash onto baking sheets and spread out into one layer. Attempt not to crowd them excessive otherwise they will not brown.

3 Bake squash, turning as soon as and turning pans as soon as, till edges are gently browned and centers hurt; 40 to 45 minutes. (Given that ovens can frequently run hotter than you have actually warmed them to, examine the squash once in awhile to make certain they are not roasting quicker than anticipated).

Adam and Joanne’s Tips

How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, simply where the thinner end starts to broaden. Utilize a sturdy peeler to peel away the skin. If you observe green streaks staying on the squash as you peel, peel those away too till just orange flesh stays (they can be a little difficult). Cut the bigger end in half and spoon out the seeds. (Conserve the seeds– try to find directions for how to roast them listed below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes.
How to Roast Butternut Squash Seeds: Eliminate pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain pipes and pat dry. Toss seeds with olive oil and gently season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not alter much in color, however will crunch when done.
We enjoy cinnamon for this recipe, however utilizing this pumpkin pie spice mix is exceptional.
Nutrition realities: The nutrition realities offered below are price quotes. We have actually utilized the USDA Supertracker recipe calculator to determine approximate worths.

If you make this recipe, snap a picture and hashtag it #inspiredtaste– We enjoy to see your productions on Instagram and Facebook! Discover us: @inspiredtaste

Nutrition Per Serving
Calories
203
/
Protein
3 g
/
Carb
37 g
/
Dietary Fiber
6 g
/
Overall Sugars
11 g
/
Overall Fat
7 g
/
Hydrogenated Fat
1 g
/
Cholesterol
0 mg

AUTHOR:

Adam and Joanne Gallagher

Recipe upgraded, initially published November 2013. Given that publishing this in 2013, we have actually modified the recipe to be more clear and included a fast recipe video.– Adam and Joanne