Roasted Butternut Squash Cinnamon Walnuts Food

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees. Carefully peel and chop the squash into 1 inch cubes.
• Toss with olive oil, cinnamon, nutmeg, salt, and pepper.
• Lay out in one single layer on a baking sheet. I cover mine in foil for easier clean up. Bake for 25-30 minutes or until squash is tender. Taste and season as needed.

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
• In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
• Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don't become overcooked.

ROASTED BUTTERNUT SQUASH

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.

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
• Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
• Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

ROASTED BUTTERNUT SQUASH {CINNAMON & WALNUTS}

Steps:

• Preheat oven to 375 F. Peel squash with heavy-duty peeler.
• Cut in half lengthwise with a large, sharp knife.
• Scoop the seeds out and discard.
• Cut squash into cubes & place into a large mixing bowl. Add chopped walnuts. Add diced apple (optional).
• Melt coconut oil in small saucepan over low heat. Turn off heat & add remaining ingredients.
• Pour oil & spice mixture out of saucepan over the squash cubes and mix until well combined.
• Pour squash cubes into well greased, lined, or seasoned baking sheets. Distribute evenly & use convection bake if possible.
• Bake 35-40 minutes or until golden brown. Cool 5 minutes before serving. Store leftovers in an air-tight container in the fridge for up to one week.

BUTTERNUT SQUASH WITH WALNUTS

Steps:

• Preheat oven to 350°F. Place squash, cut side down, in 13x9x2-inch glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes.
• Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3-inch-thick shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven until heated through, about 30 minutes.) Sprinkle squash with chopped walnuts and serve.

CINNAMON BAKED BUTTERNUT SQUASH

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!

CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS

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.

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP

Steps:

• Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
• In the mean time, sautee the onion, ginger, and garlic in butter until soft.
• Add the broth, simmer for ten minutes.
• Add pulp from the butternut squash (that you've scooped out).
• Puree in a food processor or blender (or I use a mixing wand right in the pot).
• Return to pan.
• Add cream, salt, pepper, and a pinch or 2 of cinnamon.
• Simmer until heated through.