|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cinnamon squash recipe is as versatile as it is easy. Featuring a delectable combination of comforting spice and sweet caramelized squash, this dish can be served alone, with dried cranberries on a bed of greens, or as a accompaniment to roasted poultry. The hardest part of this cinnamon-roasted squash recipe is resisting the wonderful aroma as the dish roasts away in the oven!
- 1 large butternut squash, cubed (7 to 8 cups)
- 1/4 cup maple syrup or honey
- 3 tablespoons extra light olive oil
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat the oven to 400F. Toss the squash with the maple syrup or honey and oil. Stir the salt and ground cinnamon together. Arrange the prepared squash in a single layer on a foil-lined baking sheet, sprinkle the cinnamon-salt mixture over it, and then roast it, stirring once, for 35 to 40 minutes, until the squash turns golden brown. Serve the cinnamon roasted butternut squash hot or at room temperature.
This cinnamon squash recipe makes 6 to 8 servings.