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Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash: Sweet, Simple & Irresistible

This Cinnamon Roasted Butternut Squash is a simple, gluten-free, and vegan side dish that delights with a perfect blend of savory and sweet flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 3 lb butternut squash A medium squash yields about 4 cups of cubes.
  • 2 tbsp olive oil Substitute with any neutral oil if desired.
  • 1 tbsp ground cinnamon Can be substituted with pumpkin pie spice.
  • 1 tsp kosher salt Adjust according to taste.

Equipment

  • oven
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash and cut it into uniform 1-inch cubes.
  3. Drizzle the cubed butternut squash with olive oil, and sprinkle in ground cinnamon and kosher salt. Toss together until coated.
  4. Spread the seasoned squash in a single layer on a large rimmed baking sheet.
  5. Roast the butternut squash for 35-40 minutes, checking for doneness starting at 30 minutes.
  6. Taste and adjust seasoning if necessary before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 41gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 750mgFiber: 6gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

This dish can be stored in an airtight container for up to 5 days in the fridge and can be frozen for up to 3 months.

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