Cinnamon Roasted Butternut Squash
Roasted with cinnamon, honey and a touch of spice until caramelized, this cinnamon roasted butternut squash is the perfect holiday side dish!
Servings: 4 servings
Calories: 183kcal
Ingredients
- 1 pound butternut squash peeled and cubed
- 2 tablespoons avocado oil
- 2 tablespoons honey
- ⅓ cup cranberries halved (fresh or frozen)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 425°F degrees.
- First, cut your butternut squash in cubes (1-2") if you didn't buy the pre-cut.
- Place the squash on a parchment paper lined baking sheet and drizzle the avocado oil, salt and pepper over the squash; toss to coat.
- Roast for 25-30 minutes, or until squash can be easily pierced with a fork and the edges are starting to brown and caramelized.
- Remove from oven and add the honey, cinnamon, cranberries, and cayenne pepper. It's easiest to mix these in a bowl.
- Pour back on the baking sheet and place back in the oven for 10, being careful not to let it burn.
Notes
- The edges should be browned and caramelized (but not burned) when the squash is done cooking.
- Watch the squash at the end to ensure the honey doesn't burn (honey can burn quickly).
- Ensure the squash is spread in a single layer to allow it to cook evenly and caramelize.
- If not using pre-cut squash, use a very sharp knife to cut it to avoid injuring yourself.
Nutrition
Serving: 0.5cups | Calories: 183kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 660mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19957IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 1mg