When the crisp autumn air sets in, there's nothing quite like the comforting flavors of roasted butternut squash. This versatile vegetable is a staple in fall recipes, and my cinnamon-roasted butternut squash recipe takes it to a whole new level. The combination of sweet and savory flavors, enhanced by the warmth of cinnamon, creates a dish that will have your taste buds dancing with delight.
I first discovered this recipe during a cozy dinner party with friends. The host, an avid home cook, shared her secret for transforming simple butternut squash into a show-stopping side dish. The natural sweetness of the squash is enhanced by a touch of cinnamon, creating a symphony of flavors that is both comforting and indulgent.
Jump to:
Ingredients
Basic Ingredients
- Butternut squash — 1 medium-sized squash, peeled, seeded, and cut into 1-inch cubes
- Olive oil — 2 tablespoons
- Ground cinnamon — 1 teaspoon
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
Optional Ingredients
- Maple syrup — 2 tablespoons, for a touch of sweetness
- Chili powder — ½ teaspoon, for a hint of heat
- Fresh rosemary — 1 tablespoon, finely chopped, for an herbal twist
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the butternut squash cubes, olive oil, ground cinnamon, salt, and black pepper. Toss until the squash is evenly coated with the spices.
- If using optional ingredients, add them to the bowl and toss again to incorporate.
- Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized around the edges. Give the pan a gentle shake or stir the squash halfway through cooking to ensure even browning.
- Remove from the oven and let the cinnamon-roasted butternut squash cool for a few minutes before serving.
Substitutions
- Maple syrup — If you prefer a different sweetener, such as honey or agave syrup, feel free to substitute it for the maple syrup. The goal is to add a touch of sweetness to complement the natural flavors of the squash.
- Chili powder — For those who enjoy a bit of heat, chili powder adds a delightful kick to the cinnamon-roasted butternut squash. However, if you prefer a milder version, you can omit the chili powder altogether.
- Fresh rosemary — While cinnamon is the star of this recipe, fresh rosemary adds a lovely herbal note. If you don't have rosemary on hand, you can experiment with other herbs like thyme or sage.
Variations
- Spiced butternut squash — To take the flavors up a notch, you can add a pinch of nutmeg, cloves, or allspice to the spice mixture. These warm spices will create a more complex and aromatic profile for your roasted butternut squash.
- Butternut squash salad — If you're looking for a lighter option, you can use the cinnamon-roasted butternut squash as a topping for a fresh salad. Combine it with mixed greens, goat cheese, toasted nuts, and a tangy vinaigrette for a delightful autumn salad.
- Butternut squash soup — Transform the roasted butternut squash into a creamy soup by blending it with vegetable broth and your choice of seasonings. Top it with a dollop of sour cream or croutons for added texture.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large bowl
- Tongs or spatula
Storage and Reheating
- The cinnamon-roasted butternut squash is best enjoyed fresh out of the oven when it's still warm and caramelized. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place the squash in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can gently reheat it in a skillet over medium heat, stirring occasionally.
Pro Tips
- Uniform cubes — To ensure even cooking, try to cut the butternut squash into uniform cubes. This will help prevent some pieces from becoming overcooked while others remain undercooked.
- Space for caramelization — It's important to spread the seasoned squash cubes in a single layer on the baking sheet. This allows them to caramelize and develop a delicious golden-brown crust.
- Adjust seasonings — Feel free to adjust the amount of cinnamon, salt, and pepper to suit your taste preferences. Start with the recommended measurements and add more if desired.
- Enhancing the sweetness — If you prefer a sweeter dish, drizzle a bit of maple syrup over the roasted butternut squash just before serving. The syrup will add a touch of sweetness and enhance the natural flavors.
Cinnamon-roasted Butternut Squash Recipe: A Toasty Twist for Thanksgiving
When the crisp autumn air sets in, there's nothing quite like the comforting flavors of roasted butternut squash. The combination of sweet and savory flavors, enhanced by the warmth of cinnamon, creates a dish that will have your taste buds dancing with delight!
Equipment
Tongs or spatula
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Maple syrup for a touch of sweetness
- ½ teaspoon Chili powder for a hint of heat
- 1 tablespoon Fresh rosemary finely chopped, for an herbal twist
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the butternut squash cubes, olive oil, ground cinnamon, salt, and black pepper. Toss until the squash is evenly coated with the spices.
- If using optional ingredients, add them to the bowl and toss again to incorporate.
- Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized around the edges. Give the pan a gentle shake or stir the squash halfway through cooking to ensure even browning.
- Remove from the oven and let the cinnamon roasted butternut squash cool for a few minutes before serving.
Notes
- Uniform cubes — To ensure even cooking, try to cut the butternut squash into uniform cubes. This will help prevent some pieces from becoming overcooked while others remain undercooked.
- Space for caramelization — It's important to spread the seasoned squash cubes in a single layer on the baking sheet. This allows them to caramelize and develop a delicious golden-brown crust.
- Adjust seasonings — Feel free to adjust the amount of cinnamon, salt, and pepper to suit your taste preferences. Start with the recommended measurements and add more if desired.
- Enhancing the sweetness — If you prefer a sweeter dish, drizzle a bit of maple syrup over the roasted butternut squash just before serving. The syrup will add a touch of sweetness and enhance the natural flavors.
Nutrition
Nutrition Facts
Cinnamon-roasted Butternut Squash Recipe: A Toasty Twist for Thanksgiving
Amount per Serving
Calories
120
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.5
g
Sodium
366
mg
16
%
Potassium
696
mg
20
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
20038
IU
401
%
Vitamin C
40
mg
48
%
Calcium
111
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments