Cinnamon Roast Butternut Squash. Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne. In the recipe we roast butternut squash until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.
I had to peel the squash myself because peeling can be a little tricky.
You can leave the peal but we chose to peal on it because we wanted a more creamer texture.
Cinnamon Roasted Butternut Squash is the perfect side dish to add to your holiday menu, but easiest to make any night of the week.
You can have Cinnamon Roast Butternut Squash using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cinnamon Roast Butternut Squash
- You need 1 of medium sized butternut squash.
- It's 2 tsp of cinammon.
- It's 1 tsp of black pepper.
- You need 1 tsp of vegetable oil.
- Prepare Pinch of salt.
- It's 1 of tsbp brown sugar.
Roasted vegetables are probably my favorite side dish and I recently began adding butternut squash to the rotation on a pretty regular basis. Butternut Squash skin is very tough so you'd usually peel it before cooking, but it actually becomes softer when baked so it's fine to leave on when To to make delicious Honey and Cinnamon Roasted Butternut Squash in your oven! The honey and cinnamon are the perfect pairing for this sweet. And you get a chance to win a trip to New York (for two!) by submitting your own original recipe using Fisher Nuts.
Cinnamon Roast Butternut Squash step by step
- Cut your butternut squash into cubes..and clean them.
- Preheat oven to 200 degrees C....place your butternut squash in a tray....
- Put them in a clean bowl and mix with the pepper, salt,oil, cinnamon, and brown sugar.
- Bake for 25 mins or longer if you want them crunchy.
- Yum ! Yum!.
With a little bit of maple syrup, brown sugar, cinnamon and a touch of nutmeg, this will be your favorite side dish for the entire. Cinnamon Roast Butternut Squash will make your kitchen smell like fall! Tossing the squash in cinnamon and maple syrup and putting it back in the oven for a few minutes add a heavenly sweet flavor to this already delicious fall vegetable. I often get asked by people if my kids eat everything. THANKSGIVING SIDE DISH - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries.
