Roasted Butternut Squash with Cinnamon (Printable)

Tender roasted butternut squash with warm cinnamon spice. Perfect as a comforting side or light vegetarian entrée.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash, approximately 2 pounds, peeled, seeded, and cut into 1-inch cubes

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon ground black pepper

→ Optional Garnish

06 - 2 tablespoons chopped fresh parsley or cilantro
07 - 1 tablespoon honey or maple syrup

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine cubed butternut squash with olive oil, ground cinnamon, sea salt, and black pepper. Toss until all pieces are evenly coated.
03 - Spread seasoned squash in a single layer on the prepared baking sheet, maintaining adequate spacing between pieces to ensure even roasting.
04 - Roast for 25 to 30 minutes, turning once halfway through cooking, until squash is tender with golden brown edges.
05 - Remove from oven. If desired, drizzle with honey or maple syrup and gently toss to combine.
06 - Transfer roasted squash to a serving dish. Sprinkle with fresh herbs if using. Serve immediately while warm.

# Expert Tips:

01 -
  • The cinnamon brings out the natural sweetness of the squash in a way that makes you wonder why you ever needed marshmallows on your sweet potatoes.
  • You can prep everything in under 10 minutes then let your oven do the work while you focus on the rest of your meal or just put your feet up with a magazine.
02 -
  • The squash must be cut into equal-sized cubes or youll end up with some pieces perfectly cooked and others either too soft or too hard.
  • Turning the squash halfway through cooking prevents the bottom side from burning while ensuring even caramelization on all sides.
03 -
  • If you find your squash is taking longer to cook than expected, cover it with foil for 5-10 minutes to help it steam through, then remove the foil for the final few minutes to restore that roasted quality.
  • Save the seeds and roast them separately with a bit of olive oil and salt for a crunchy snack or gorgeous garnish that adds textural contrast to the soft squash.

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