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Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

These are absolutely delicious and I have never had anyone turn them down. For a bonus tip, finish them on the Traeger and get that smoky element added. These are meant as a side dish but they are a show-stopper and often become the main attraction!
5 from 1 vote
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Servings 0
Calories 131 kcal

Ingredients
  

  • 1 butternut squash large, peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB brown sugar tightly packed
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper

Instructions
 

  • 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.

Notes

Serving: 1g | Calories: 131kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 289mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 1mg

Nutrition

Calories: 131kcal
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