Cinnamon Roast Butternut Squash
Sweet, cinnamon-spiced roasted squash that's easy to make, flavorful, and perfect for little taste buds.
Servings: 4
Calories: 63kcal
Ingredients
- 2 cups peeled and chopped butternut squash* (about 1 small squash)
- 2 teaspoons olive oil
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 425°F.
- Place the 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.
Notes
*This recipe works with tons of different winter squashes! Here are some of my favorites:
- Butternut Squash: Think sweet and nutty goodness with a smooth, orangey inside. I recommend to peel this one as the skin is quite thick and as a tough bite.
- Acorn Squash: It's got this cute little acorn shape and a slightly nutty taste. I don't peel acorn squash, but you can if you want.
- Kabocha Squash: A Japanese pumpkin look-alike with a sweet, fluffy inside that's like sweet potatoes. Don't peel the skin on this one. The skin becomes super tender when you cook it.
- Delicata Squash: This one's known for its edible skin and sweet flavor, with a smooth and creamy texture. Don't peel and just roast it up for hassle-free cooking.
- Honeynut Squash: It's like a mini butternut squash, packing a sweet punch. You can roast it whole or in halves and you don't peel the skin unless you want to.
- Curry Squash: There are different types, but generally, they're sweet and nutty with a smooth texture. Don't peel this one either. The skin is tender after it's cooked!
Nutrition
Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 258mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7441IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg