Cinnamon Roasted Butternut Squash Recipes

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CINNAMON BAKED BUTTERNUT SQUASH

Sweet, Simple and Easy! The cinnamon and butter flavor is outstanding. A great vegetable side dish which goes well with any meal. Another way to get your vitamins and also have a colorful plate.

Provided by Seasoned Cook

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 3



Cinnamon Baked Butternut Squash image

Steps:

  • Cut squash lengthwise and scrape all seeds out.
  • Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up.
  • Bake in a 350 degree oven for 30 minutes.
  • Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 461.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 186.4, Carbohydrate 67.3, Fiber 12, Sugar 12.5, Protein 6

1 butternut squash
1/4 cup butter
1 teaspoon cinnamon

ROASTED BUTTERNUT SQUASH

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories     side-dish

Yield 4 to 5 servings

Number Of Ingredients 4



Roasted Butternut Squash image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS

When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast.

Provided by MarthaStewartWanabe

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5



Cinnamon-Vanilla Roasted Butternut Squash Seeds image

Steps:

  • Preheat oven to 300°F.
  • Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
  • Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
  • In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
  • Onto a medium baking sheet, spread into a single layer.
  • Roast for 40 minutes or until seeds are crisp and lightly browned.
  • Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.

1 cup butternut squash seeds (uncooked)
1 tablespoon butter, salted
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons sugar

ROASTED HONEY CINNAMON BUTTERNUT SQUASH RECIPE

The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!

Provided by Camille Beckstrand

Categories     Side Dish

Number Of Ingredients 5



Roasted Honey Cinnamon Butternut Squash Recipe image

Steps:

  • Preheat oven to 425 degrees F.
  • Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
  • In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
  • Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
  • Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
  • Top with salt and pepper and serve.

Nutrition Facts : Calories 156 kcal, Carbohydrate 28 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

1 butternut squash (peeled, seeds removed, and cubed)
2 Tablespoons olive oil
3 Tablespoons honey
1/2-1 teaspoon cinnamon (depending on how much you want)
salt and pepper (to taste)

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