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Roasted Honey Cinnamon Butternut Squash Recipe

The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Honey Cinnamon Butternut Squash, vegetables, veggie side dish
Servings: 5 people
Calories: 156kcal

Equipment

Ingredients

  • 1 butternut squash peeled, seeds removed, and cubed
  • 2 Tablespoons olive oil
  • 3 Tablespoons honey
  • 1/2-1 teaspoon cinnamon depending on how much you want
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees F.
  • Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
  • In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
  • Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
  • Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
  • Top with salt and pepper and serve.

Notes

  • To make this recipe even easier, at my grocery store (I shop at Kroger), they sell pre-cut butternut squash for a great price, so that is usually what I get when I make this dish.

Nutrition

Calories: 156kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 528mg | Fiber: 3g | Sugar: 14g | Vitamin A: 15945IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 1mg