Roasted Butternut Squash
Diced and then seasoned in cinnamon and brown sugar then roasted in the oven. This Roasted Butternut Squash is the perfect fall food.
Ingredients
- 1 large butternut squash
- 3 tablespoons oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ teaspoon ground cinnamon
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 400 degrees F. Prepare a baking sheet with nonstick cooking spray then set aside.
- Peel and dice your squash.
- Toss squash with oil, salt, pepper, ground cinnamon, and brown sugar. Once coated place on your prepared baking sheet.
- Bake for 30-40 minutes flipping half-way through.
Notes
How to peel and dice a butternut squash:
For this recipe, you want to start by peeling and dicing all your vegetables and roasting them. Here are my tips on how to peel the butternut squash.- Use a vegetable peeling to remove all skin from the butternut squash.
- Carefully use a large knife to cut the butternut squash lengthwise.
- Spoon out seeds from the bottom half of your squash.
- Turn your squash over and dice lengthwise. Turn your squash and dice it the opposite way to create large square chucks.
Nutrition
Calories: 126.77kcalCarbohydrates: 16.88gProtein: 1.28gFat: 7.13gSaturated Fat: 0.54gSodium: 199.41mgPotassium: 440mgFiber: 2.68gSugar: 4.7gVitamin A: 13287.5IUVitamin C: 26.25mgCalcium: 62.5mgIron: 0.88mg
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