It feels like spooky season when you slice into a big, orange butternut squаsh . Its sweet,nutty taste and creamy inside make it the perfect start for all sorts of fall meals . This weird-looking gourd with a long neck and bright orange flesh might scare you at first , but it’s packed with good stuff and tons of flavor . When the wind kicks up and you need something warm , butternut squаsh steps up nicely .
In fall cooking , taste is everything . Cold days call for warm, cozy dishes that hit the spot . Mixing sweet and spicy makes a simple recipe feel special . Cinnamon , an old-school spice from way back in ancient lands , brings a warm smell and a hint of spice that matches the natural sweetness of butternut squаsh . Together they make a dish that feels like a hug from the inside .
Nutritional Benefits of Butternut Squash
Butternut squаsh isn’t just tasty ; it’s full of good nutrients too . It’s low in calories , but full of vitamins and minerals . One cup of cooked squаsh gives you a big dose of Vitamin A , which helps your eyes and immune system . You’ll also get Vitamin C for stronger skin and defense against colds . The fiber in squаsh is great for your gut and helps you feel full without overeating .
Eating butternut squаsh often can help in many ways . Its antioxidants fight free radicals that might cause disease . Plus , it has potassium to keep your blood pressure in check , which is awesome for your heart . And because it fills you up fast with few calories , it’s a helpful sidekick if you’re trying to lose weight .
Why Cinnamon?
Cinnamon comes from the bark of trees called Cinnamomum . People loved it in ancient Egypt and still use it everywhere today . It adds a sweet, slightly spicy kick to foods and brings health perks too .
This spice is full of antioxidants that fight damage in your body . It can calm down inflammation , which might ease joint pain or arthritis . Some research even points to cinnamon helping control blood sugar , which is good news for folks with diabetes . When you roast butternut squаsh with cinnamon , you get a tasty combo that’s both yummy and good for you .
Preparing Butternut Squash for Roasting
Cutting and cubing butternut squаsh is easy if you follow a few steps . Here’s how to pick the best one , peel it and chop it up .
Selecting the Right Butternut Squash
When you’re at the store or market :
- Size : Go for medium ones , about 2–5 pounds . Too big can be stringy .
- Weight : It should feel heavy for its size . That means dense and full of flavor .
- Color : Look for a smooth, tan skin with no soft spots or bruises .
Peeling and Cubing Butternut Squash
Follow these steps :
- Wash : Rinse under cool water to get rid of dirt.
- Trim : Slice off both ends so it stands flat .
- Peel : Use a veggie peeler or knife to remove the skin.
- Halve : Cut lengthwise and scoop out the seeds with a spoon .
- Cube : Slice into long strips then cut into 1-inch cubes so they roast evenly .
Tips on Achieving the Perfect Roast
To get that awesome caramelized flavor :
- Even cubes : Same size means same cook time .
- Single layer : Space them out on the pan so they crisp up instead of steaming.
- High heat : Roast at 400–425°F to get golden edges .
Essential Ingredients
You don’t need much to make Cinnamon Roasted Butternut Squash :
- Butternut squash : The star of the show .
- Ground cinnamon : For that cozy, fall taste .
- Olive oil : Helps it brown just right .
- Brown sugar (or honey/maple syrup) : Brings out the natural sweetness .
- Salt and pepper : Don’t skip these or it’ll taste flat .
- Optional : Add nuts like pecans , dried cranberries or fresh herbs (rosemary , thyme) for extra wow .
Step-by-Step Recipe for Cinnamon Roasted Butternut Squash
Ingredients
- 1 large butternut squash , peeled and cubed
- 2 tablespoon olive oil
- 2 teaspoon ground cinnamon
- 2 tablespoon brown sugar (or honey/maple syrup)
- Salt and pepper to taste
- Optional : ½ cup chopped nuts , ½ cup dried fruits
Directions
- Preheat : Oven at 400°F (200°C) .
- Prep squash : Follow the peeling & cubing steps above .
- Toss : Mix cubes with oil , cinnamon , sugar , salt and pepper in a big bowl .
- Arrange : Spread in single layer on a parchment-lined tray .
- Roast : Bake 25–30 minutes , stir halfway so it browns evenly .
- Check : Fork should slide in easy and edges look golden .
- Top : Add nuts or fruits if you like after it’s done .
Tips for Best Results
- Spice it up : A pinch of cayenne or nutmeg gives a nice kick .
- Cheese : Crumble feta or goat cheese on top for creaminess .
- Leftovers : Store in an airtight box in fridge up to 5 days .
Serving Suggestions
You can serve Cinnamon Roasted Butternut Squash so many ways :
- Side dish : Goes great with roast chicken , turkey or beef .
- Salads : Toss warm cubes into greens with walnuts and feta .
- Grain bowls : Top quinoa or farro for a filling lunch .
For a fancy look , lay it out on a platter , sprinkle herbs and drizzle a little balsamic .
Variations of the Recipe
Try these twists :
- Vegan & gluten-free : This recipe already works for both .
- Spice blends : Use ginger , nutmeg or pumpkin-pie spice .
- Mix veg : Add carrots , sweet potatoes or cauliflower .
- Sweet vs savory : Skip sugar or add sage for a savory vibe .
Common Mistakes to Avoid
- Not preheating : Cold oven = no caramelization .
- Too crowded : They’ll steam instead of roast .
- Underseasoned : Don’t be shy with salt , pepper and cinnamon .
FAQ Section
What is the best way to cut butternut squash?
Cut off ends , peel it , slice in half lengthwise , scoop seeds , then cube . Use a sharp knife to stay safe .
Can I use other types of squash?
Yeah , acorn , kabocha or pumpkin work fine . Cook time might change a bit .
How do I store leftovers?
Keep in an airtight container in the fridge for up to 5 days . Reheat in oven or microwave .
Can I prep ahead?
Sure . Peel and cube in advance then roast when you’re ready . Store roasted in fridge and reheat .
What pairs well with this dish?
Chicken , pork , grains like quinoa or farro , and even salads . It’s a solid side for almost anything .
Conclusion
That’s why cinnamon and butternut squаsh are fall BFFs . They bring comfort , flavor and good-for-you nutrients . Try playing with spices and toppings to make it totally yours . Share your fav combos below and enjoy a cozy, seasonal treat!
Cinnamon Roasted Butternut Squash
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
Ingredients
- 1 medium butternut squash Approximately 2 pounds.
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped pecans or walnuts Optional for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional).
- Carefully peel the butternut squash with a sharp knife. Cut it in half lengthwise, scoop out the seeds, and then dice the flesh into 1-inch cubes.
- In a mixing bowl, combine the olive oil, brown sugar, cinnamon, salt, and black pepper.
- Add the diced butternut squash to the bowl and toss until the pieces are evenly coated with the mixture.
- Spread the coated squash in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through the cooking time for even roasting.
- Once done, remove from the oven and let cool for a few minutes. If desired, sprinkle with chopped pecans or walnuts before serving.
