Cinnamon Butternut Squash
This simple roasted cinnamon butternut squash with fresh herbs is as easy and simple as it gets! The butternut squash is crisp on the outside, soft on the inside and seasoned with warm cinnamon spice and fresh herbs. It's the perfect winter side dish!
Preheat the oven to 425° F. Chop the butternut squash into equal-sized cubes. Add the squash to a large bowl. Add the olive oil, cinnamon, cloves, and nutmeg, salt, and pepper.
Toss until the oil and spices are evenly distributed.
Add the butternut squash to a baking sheet lined with parchment paper. Spread the squash evenly over the baking sheet. You may need two baking sheets to prevent overcrowding.
Bake in preheated oven for 20 minutes. At 10 minutes, toss the butternut squash so that it cooks evenly on all sides. Remove from the oven, and allow it to cool for a few minutes before transferring it to a serving dish. Sprinkle with fresh herbs, and enjoy!
Tips for Making Cinnamon Butternut Squash
- Cut the squash into evenly sized cubes. This helps ensure that all the pieces cook evenly.
- Be sure to remove the tough outer skin of the butternut squash. This part is not edible.
- Don't overcrowd the squash on the baking sheet. Make sure it is spread out and not in layers. They will steam instead of roast if they are too close together in the oven. You may need to use two baking sheets to avoid overcrowding.
- Roasting is done at a high temperature. I recommend somewhere between 400 and 425 F. I prefer a high temperature of 425 F. This gives you that crisp brown caramelization.
- Allow the butternut squash to cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days.
Calories: 72kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 1mg