Cinnamon Roasted Butternut Squash

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This delicious brightly colored squash recipe isn't just for the holidays to brighten up your plate. It is a great side to just about any meal! You can drizzle this with 1 teaspoons of maple syrup and add 1/3 cup whole pecans during the last 10 minutes of cooking time, for variety if you like. If your in a hurry, buy the already cut and peeled squash in the vegetable section, at the grocery store. Saves a few minutes in your busy day!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (119.5 g)
  • Calories 87.3
  • Total Fat - 3.5 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 295.4 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.6 g
  • Protein - 1.2 g
  • Calcium - 62.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 23.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

Mix squash with olive oil, brown sugar, cinnamon, salt, and pepper.

Step 3

Place on a rimmed baking sheet.

Step 4

Roast for 20 minutes, or until squash is fork tender.

Step 5

Serve.

Tips & Variations


  • Cookie Sheet

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