Cinnamon Roasted Butternut Squash

a plate of roasted butternut squash and cranberries with a spoon

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.

Course Side Dish

Cuisine American, Holiday

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 183kcal

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