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
Calories 183 kcal
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: 0.5 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