Cinnamon Roasted Butternut Squash

A simple cinnamon butternut squash recipe with cinnamon, brown sugar, and all the delicious flavors of fall in each and every bite.

Course Side Dish

Cuisine American

Keyword cinnamon butternut squash, cinnamon butternut squash recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 158kcal

Preheat the oven to 425-degrees F.
Line two large rimmed baking sheets with aluminum foil.
Using a sharp knife, cut the butternut squash lengthwise and scoop out the seeds. Discard or save to roast the seeds later (see recipe below).
2-3 lbs butternut squash
Chop the butternut squash into bite-sized pieces - about 1-inch cubes.
Add the cubes of butternut to a large bowl and toss with the olive oil, brown sugar, cinnamon, nutmeg, and salt.
1-2 tablespoons olive oil, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, kosher salt, ½ teaspoon nutmeg
Arrange the squash onto the baking sheets in a single layer.
Roast the squash in the oven for 40-45 minutes until the squash is fork tender.
Serve hot.

set oven to 350F
Toss the seeds with the oil and the appropriate seasonings in a small bowl. Make sure to get all the seeds evenly coated.
Spread the seeds out on a dry baking sheet, making sure they're in a single layer.
Bake for 15-20 minutes, until they turn golden and start to pop. I like to stir them around once or twice during the cooking to rearrange them so they cook evenly. Note: some seeds do not pop, so if they've turned golden after 20 minutes, they're done.
Let cool on the baking sheet and then you can put them in a bowl for serving. Add more salt or seasonings to taste.