Roasted Honey Cinnamon Butternut Squash Food
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
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
CINNAMON ROASTED BUTTERNUT SQUASH
Not only is roasted butternut squash a perfect side dish, it's perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you've got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h
Yield Makes 4 servings
Number Of Ingredients 6
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).
Nutrition Facts : Calories 203, Protein 3 g, Carbohydrate 37 g, Fiber 6 g, Sugar 11 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg
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
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
SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP
Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.
Provided by Liza at Food.com
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2
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