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.
Servings 4 servings
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.
- 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.
Serving: 0.5cups | Calories: 183kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 660mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19957IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 1mg