Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

February 15, 2018   3 Comments

This cinnamon roasted butternut squash is for any time of year. I’m not sure why we only think of squash at Thanksgiving but it is a winter vegetable.

We had stored one in our cupboard in December and it was still sitting there behind the onions waiting for me (but it is still sitting there!). I wouldn’t try this if I lived in somewhere warm like Florida as it would melt in the heat but a cold cupboard or cellar means this squash will keep a long time.

I like making butternut squash coconut soup when the weather is frosty. I cook it in the slow cooker and then put it in the soup

This cinnamon roasted butternut squash recipe takes butternut squash to a new level with some added flavor.

I was feeling really lazy and bought a package of pre-cut butternut squash. You can’t say anything about preparation time if you buy such a product. I like the label on the front.

Do you see how healthy butternut squash is? I kinda wish all fruits and vegetables had this label so people could compare them to the packaged products. As you can see, butternut squash has some sugar.

I added a teaspoon of sugar to make it a little sweeter (which isn’t very much). My husband thought I was baking apple pie when he smelled the squash roasting.

Sometimes, I add roasted squash 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. It adds lovely color and texture to any meal and it is SO EASY. No excuses!

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.

How do you like your butternut squash?

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Cinnamon Roasted Butternut Squash Recipe

Makes 4 servings

1 pound butternut squash, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 teaspoon packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 425 F. 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 1 serving = 86 calories, 3.6 g fat, 0.5 g saturated fat, 14.6 g carbohydrates, 3.2 g sugar, 1.2 g protein, 2.7 g fiber, 296 mg sodium, 1 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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3 Comments:

When i roast butternut squash I add chopped up apple

on February 15, 2018

I roast it and use olive oil and pumpkin pie spice. We love butternut squash. I even found a recipe on foodnetwork.com for chicken pot pie and you use butternut squash instead of gravy. Delicious!

on February 15, 2018

I love it, too, but I love ZERO SP even more, so the last time I roasted butternut squash, I skipped the olive oil and sprayed the pan with 0 SP cooking spray. The squash was so sweet I didn’t even ‘season’ it with the usual cinnamon, 0 SP sweetener, and 0 SP spray butter!😬

on February 15, 2018


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