Cinnamon Roasted Butternut Squash
January 31, 2016 13 Comments
Winter is still here and you can’t go wrong with butternut squash.
We had stored one in our cupboard in December and it was still sitting there behind the onions waiting for me. This recipe takes butternut squash to a new level with some added flavor.
I add this to some my lunch by tossing it into my salad or serving it on the side of just about anything. It can be hot, cold, or room temperature.
Keep in mind that one serving of this colorful dish give you 482% of your daily value of vitamin A, 80% of your daily value of vitamin C, and 23% of your daily value of potassium.
Even if you hate butternut squash, this recipe is worth a try. Go ahead and use the pre-packaged cut up squash if you don’t have time to cut it up yourself (it IS a pain).
Cinnamon Roasted Butternut Squash Recipe
Makes 6 servings
1 large butternut squash, about 3 pounds after peeling and seeding
2 tablespoons olive oil
2 tablespoons packed brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat oven to 425 F. Cut butternut squash into one inch chunks after peeling and seeding. Mix squash with olive oil, brown sugar, cinnamon, salt, and pepper. Place on a rimmed baking sheet and roast for 20 minutes or until butternut squash is fork tender. Serve immediately or store for later consumption.
For 8 ounce serving = 156 calories, 4.9 g fat, 0.7 g saturated fat, 30.3 g carbohydrates, 7.9 g sugar, 2.3 g protein, 5.0 g fiber, 398 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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