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Cinnamon Roasted Butternut Squash


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  • Author: lana
  • Total Time: 35-40 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1 tablespoon brown sugar or maple syrup for extra sweetness

Instructions

  1. Preheat your oven to 400°F.
  2. In a large bowl, toss squash cubes with olive oil until well coated.
  3. Add cinnamon, salt, and pepper, mixing until evenly distributed.
  4. Spread squash on a lined baking sheet in a single layer.
  5. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  6. Check doneness with a fork – it should slide in easily.
  7. Let rest for 5 minutes before serving to allow the flavors to settle.
  8. Taste and adjust seasoning if needed before serving warm.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1/4th of the recipe (approx. 1 cup)
  • Calories: 150 kcal
  • Sugar: 4g (without added brown sugar or syrup)
  • Sodium: 400mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 2g