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Ingredients
- 1 large butternut squash (2 and 3 lbs -peeled, seeded and cut into cubes )
- 2 tablespoons olive oil
- Maple Syrup, 1 Table spoon (only if you have a sweet tooth)
- 1 teaspoon ground cinnamon
- 1/2 tsp salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 tsp. nutmeg (to ramp up the warmth)
- Sprig of Parsley (For Garnishing)
Instructions
- Preheat the oven to 425°F.
- Place the butternut squash on a baking sheet, drizzle or spray with oil, and toss to coat well.
- Bake for 40 minutes or until fork tender. Keep an eye on them, as every oven cooks differently. Remove from oven, sprinkle with cinnamon, and drizzle with the maple syrup. Toss to coat, return to oven, and bake an additional 5 minutes.
Tips and Variations:
- Spice it Up: For a zesty chili, add 1/8 teaspoon cayenne to keep the recipe sweet and spicy, or add smoked paprika to enhance its depth of flavor.
- Fresh Herbs: Add rosemary, thyme, or sage to the herbed butter for a savory twist on your roasted squash. Some of these herbs pair very well with the sweetness of the squash.
- Nutty Crunch: Sprinkle with toasted pecans, walnuts, or pumpkin seeds (pepitas) for a final texture contrast.
- Dairy-free and Vegan: This low-carb recipe for spaghetti squash is naturally dairy-free and vegan, though if you like to add up your squash with a rich butter flavor, an optional drizzle of melted vegan butter over the fresh-from-the-oven tender spaghetti squash is just the thing.
- This Roasted Butternut Squash is Meal Prep-Friendly Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat it and serve it over a salad, in a grain bowl or on top of pizza using leftovers.
- Other Sweeteners: You could use all honey or agave for extra stickiness in place of the maple syrup. Remember that honey can be an excluder, making the dish no longer vegan. Note that this may vary based on your oven or the size of the cubes of squash you are roasting. Notes: Smaller cubes take less time to cook, so watch carefully.
- Pairing ideas: This cinnamon-roasted butternut squash goes well with the number of dishes. Serve it with roasted chicken, pork tenderloin or even in a quinoa salad with cranberries and goat cheese to make a meal out of it.
Nutrition Information (Based on 4 Servings):
- Calories: You will get 150 calories with this meal.
- Protein: An amount of 2 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 8 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 21 g of carbohydrates is obtained.
- Sugars: A 6 g of sugar is contained here depending on the fruits and honey used.
- Fiber: 5 g of fiber is obtained here.
- Sodium: Around 300 g of sodium is used.
This Cinnamon Roasted Butternut Squash is a great seasonal side to have on your autumn menu. A bit of cinnamon helps draw out the natural sweetness from the butternut squash giving it a warm, homey taste that is perfect for fall. When you roast butternut squash, the caramelization occurs on the edges which creates a slightly crispy exterior and soft tender interior. This is a delicious and healthy meal packed with lots of vitamins, fiber, and antioxidants. From a holiday feast to a weeknight side this cinnamon spiced squash is sure to be a hit.
