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Cinnamon Roasted Butternut Squash
Roasted with cinnamon, honey and a touch of spice, this Cinnamon Roasted Butternut Squash is the perfect holiday side dish, great for wowing those Thanksgiving guests, or impressing your co-workers at the company potluck.
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish
Cuisine:
American, Holiday
Servings:
4
servings
Calories:
183
kcal
Author:
Danielle Wolter
Ingredients
1
pound
butternut squash
peeled and cubed
2
tablespoons
avocado oil
2
tablespoons
honey
⅓
cup
cranberries
halved
½
teaspoon
cinnamon
⅛
teaspoon
cayenne pepper
1
teaspoon
salt
¼
teaspoon
black pepper
Instructions
Heat the oven to 425F degrees.
First, cut your butternut squash in cubes (1-2") if you didn't buy the pre-cut.
Place the squash on a parchment paper lined baking sheet and drizzle the avocado oil, salt and pepper over the squash; toss to coat.
Roast for 25-30 minutes, or until
squash can be easily pierced with a fork and the edges are starting to brown and caramelized
.
Remove from oven and add the honey, cinnamon, cranberries, and cayenne pepper. It's easiest to mix these in a bowl.
Pour back on the baking sheet and place back in the oven for 10,
being careful not to let it burn
.
Notes
Fresh butternut squash
works best for this recipe. Frozen tend to be mushier when roasted.
For more spice, add additional
cayenne pepper
. You can also omit the cayenne if you prefer no spice.
The edges should be
browned and caramelized
(but not burned) when the squash is done cooking.
Watch the squash at the end to
ensure the honey doesn't burn
(honey can burn quickly).
Substitute
maple syrup
for the honey.
Nutrition
Serving:
0.5
cups
|
Calories:
183
kcal
|
Carbohydrates:
32
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
590
mg
|
Potassium:
660
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
19957
IU
|
Vitamin C:
40
mg
|
Calcium:
90
mg
|
Iron:
1
mg