Cinnamon Roasted Butternut Squash

Introduction

When the weather cools down and the leaves start turning, there’s nothing quite like the rich, comforting flavors of roasted butternut squash. This Cinnamon Roasted Butternut Squash recipe has quickly become one of my family’s fall favorites. The sweetness of the honey and squash, combined with the slight tartness of cranberries and the warmth of cinnamon, creates the perfect balance of flavors. Each bite is a little bit of fall on a plate, with the added benefit of being easy to prepare. I’ve made this dish for family gatherings and holiday dinners, and it never fails to impress. It’s the perfect side dish for any roasted meat or can even be served as a standalone vegetarian meal. Plus, the added kick from the cayenne pepper gives it a subtle heat that balances the sweetness, making it a truly unique and delicious dish.

Ingredients

• 1 pound butternut squash (peeled and cubed)
• 2 tablespoons avocado oil
• 2 tablespoons honey
• 1/3 cup cranberries (halved, fresh or frozen)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the Oven:
   Start by preheating your oven to 425°F (220°C). This high heat will help the squash caramelize and achieve that perfect golden-brown color.
2. Prepare the Squash:
   Peel the butternut squash and cut it into cubes that are about 1-2 inches in size. If you’re using pre-cut squash, make sure it’s uniform in size to ensure even cooking.
3. Toss the Squash:
   Place the cubed squash on a parchment-lined baking sheet. Drizzle the avocado oil over the squash and sprinkle with salt and black pepper. Toss the squash to coat evenly in the oil and seasoning.
4. Roast the Squash:
   Roast the squash in the preheated oven for 25-30 minutes. You’ll want to stir halfway through to ensure even cooking. The squash should be fork-tender and the edges will begin to brown and caramelize.
5. Prepare the Flavor Mixture:
   While the squash is roasting, mix the honey, ground cinnamon, cranberries, and cayenne pepper in a small bowl. Stir well to combine.
6. Add the Mixture:
   Once the squash is done roasting, remove it from the oven and pour the honey and cranberry mixture over the squash. Toss gently to coat the squash in the sweet and spicy glaze.
7. Return to the Oven:
   Put the squash back in the oven and bake for an additional 10 minutes, keeping an eye on it to avoid burning. The squash should be well coated in the glaze and the cranberries will soften and pop slightly.
8. Serve:
   Once done, remove from the oven, give it a final toss, and serve immediately.

Nutrition Facts

• Servings: 4
• Calories per Serving: 190
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 570mg
• Carbohydrates: 27g
• Fiber: 5g
• Sugar: 14g
• Protein: 2g
• Vitamin A: 180% of the daily value
• Vitamin C: 15% of the daily value
• Calcium: 4% of the daily value
• Iron: 4% of the daily value

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 40-45 minutes (25-30 minutes for roasting, 10 minutes for final bake)
• Total Time: 50-55 minutes

How to Serve

• As a Side Dish:
  This Cinnamon Roasted Butternut Squash makes a great side dish to accompany roasted meats such as chicken, turkey, or pork. The sweetness and warmth pair wonderfully with savory main dishes.
• As a Vegetarian Dish:
  For a simple vegetarian meal, serve the squash on its own with a light green salad and some quinoa or couscous on the side. It’s filling and delicious!
• In Salads:
  Add cubes of the roasted squash to mixed greens with goat cheese, nuts, and a balsamic vinaigrette for a vibrant and hearty salad.
• For Breakfast:
  You can even add this squash to your breakfast by topping it with a dollop of Greek yogurt and a drizzle of honey. The combination of sweet, savory, and creamy flavors is perfect for a morning meal.

Additional Tips

1. Use a Different Oil:
   If you don’t have avocado oil, you can substitute with olive oil or even coconut oil. Each will give the squash a slightly different flavor but still provide the same roasted effect.
2. Adjust the Spice Level:
   The cayenne pepper adds a nice kick, but you can adjust the amount to suit your taste. If you prefer less heat, you can reduce it to a pinch or leave it out altogether.
3. Use Fresh Cranberries:
   While frozen cranberries work just as well, fresh cranberries will pop and release more of their tart flavor during roasting. If using fresh, be sure to halve them so they cook evenly.
4. Add Nuts for Crunch:
   Add a sprinkle of chopped pecans or walnuts after the second round of roasting for added texture and a bit of nutty flavor that complements the sweetness of the squash.
5. Check for Tenderness:
   Keep an eye on the squash as it roasts. If it’s not fork-tender after 30 minutes, continue roasting in 5-minute increments until it’s soft and caramelized to your liking.

Recipe Variations

• Maple Roasted Butternut Squash:
  Instead of honey, you can use pure maple syrup for a deeper, richer sweetness. The maple syrup pairs wonderfully with the cinnamon and cayenne.
• Herbed Butternut Squash:
  If you prefer savory flavors, skip the honey and cinnamon, and toss the squash with olive oil, garlic powder, thyme, and rosemary for a more herbaceous, savory dish.
• Balsamic Glazed Butternut Squash:
  For a tangy twist, drizzle balsamic vinegar over the squash after roasting and before the second bake. The vinegar will caramelize and give the dish a sweet, tangy flavor.
• Curried Butternut Squash:
  Add a teaspoon of ground curry powder to the squash before roasting for a unique flavor profile. The spice will create a fragrant, exotic twist on this dish.

Serving Suggestions

• With Roasted Meats:
  This butternut squash pairs excellently with roasted meats, such as turkey, chicken, or pork tenderloin. The warm flavors of the squash complement the richness of roasted meat beautifully.
• As a Holiday Side Dish:
  Serve this roasted squash at your Thanksgiving or Christmas dinner. Its vibrant color and festive flavors make it an excellent choice for holiday gatherings.
• With Grains or Rice:
  Serve over quinoa, couscous, or brown rice to create a wholesome, satisfying meal. Add a light salad on the side for a well-rounded dish.

Freezing and Storage

• Storing Leftovers:
  If you have any leftovers, store the squash in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or microwave before serving.
• Freezing:
  While roasted squash can be frozen, it’s best to store it in a freezer-safe container after the first round of roasting (without the honey or cranberries). When you’re ready to serve, defrost in the fridge overnight and finish the recipe as directed.

FAQ Section

1. Can I use other squash types?
   Yes, you can substitute other winter squash varieties like acorn squash or kabocha squash. The flavor will be slightly different, but the recipe will still work well.
2. Can I make this ahead of time?
   Yes, you can prepare the squash in advance and refrigerate it. Simply reheat before adding the honey and cranberry mixture for the final bake.
3. Can I make this without cranberries?
   Absolutely! If you don’t like cranberries, you can skip them or replace them with raisins or dried cherries for a different touch.
4. Is this recipe spicy?
   The cayenne pepper adds a mild heat, but it’s not overpowering. You can adjust or omit the cayenne pepper if you prefer a non-spicy version.
5. Can I add nuts to the recipe?
   Yes, adding toasted nuts like walnuts or pecans can add a nice crunch and complement the sweetness of the squash.
6. How can I make the squash sweeter?
   If you like your squash on the sweeter side, increase the honey or maple syrup to taste. Adding a little extra cinnamon can also bring more sweetness.
7. How do I know when the squash is done?
   The squash should be fork-tender and have caramelized edges. If it’s not fork-tender after the initial 30 minutes, continue roasting in 5-minute increments.
8. Can I use frozen butternut squash?
   Yes, frozen butternut squash can be used, but make sure to thaw and drain it well before roasting to avoid excess moisture.
9. **Can I skip the second bake

?**
The second round of baking helps the glaze set and allows the cranberries to soften, but you can skip it if you’re short on time. Just toss the squash with the honey and cranberry mixture and serve immediately.

10. Is this recipe vegetarian or vegan?
    This recipe is vegetarian but not vegan due to the honey. For a vegan version, simply swap the honey for maple syrup or agave nectar.

Conclusion

Cinnamon Roasted Butternut Squash is the ultimate fall side dish, bursting with vibrant flavors and the perfect balance of sweet, spicy, and savory. Whether served at a holiday meal or as a simple weeknight dinner, this dish brings warmth and comfort to any table. With its easy preparation, versatility, and crowd-pleasing taste, this recipe will likely become a staple in your cooking repertoire.

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