Cinnamon Roasted Butternut Squash
Recipe: #30961
November 19, 2018
Categories: Side Dishes, Christmas, Easter, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Roast Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"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!"
Ingredients
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 by Step Method
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
- Cookie Sheet