Cinnamon Roasted Butternut Squash
Ingredients
The squash
-
2
lbs
Butternut Squash, cubed
The seasoning
-
2 ½
Tablespoons
Brown Sugar, packed
-
¾
teaspoon
Kosher Salt
-
1
teaspoon
Cinnamon
-
1
pinch
Pepper
The fat
-
4
Tablespoons
Melted Butter (or 2 Tbsp olive oil)
Optional garnish
-
¼
cup
Toasted Pecans, chopped
-
1 - 2
Tablespoons
Maple Syrup
Instructions
- If the butternut squash is not precut, peel, deseed, and cube it, possibly microwaving it for easier cutting.
- Preheat the oven to 425°F.
- In a bowl, mix brown sugar, salt, cinnamon, pepper, and melted butter.
- Add the squash cubes to the mixture and toss to coat.
- Spread the squash cubes on a parchment-lined baking sheet in a single layer.
- Bake for 15 minutes, check, stir if desired, and continue baking for another 5 to 15 minutes until done.
- Serve garnished with toasted pecans and maple syrup.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
192
Total fat
9g
Total carbohydrates
30g
Total protein
2g
Sodium
400mg
Cholesterol
30mg
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