Roasted Butternut Squash with Cinnamon (Printable version)

Tender, caramelized butternut squash roasted with warm cinnamon spices. Perfect as a side dish or light vegetarian entrée.

# What you need:

01 - 1 medium butternut squash, approximately 2 pounds, peeled, seeded, and cut into 1-inch cubes

02 - 2 tablespoons olive oil

03 - 1 1/2 teaspoons ground cinnamon

04 - 1/2 teaspoon sea salt

05 - 1/4 teaspoon ground black pepper

06 - 2 tablespoons fresh parsley or cilantro, chopped

07 - 1 tablespoon honey or maple syrup

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, salt, and black pepper until evenly coated.

03 - Spread the squash in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

04 - Roast for 25 to 30 minutes, turning once halfway through, until the squash is tender and golden brown at the edges.

05 - Remove from oven. If desired, drizzle with honey or maple syrup and toss gently.

06 - Transfer to a serving dish and sprinkle with fresh herbs if using. Serve warm.

01 -

The caramelized edges of the squash develop this incredible candy-like quality that will make even vegetable skeptics reach for seconds.
Its ridiculously versatile and can transform from a humble side dish into the star of grain bowls, salads, or even morning hash with an egg on top.

02 -

After ruining countless batches, I discovered that keeping the cubes at least 1-inch big prevents them from turning to mush during roasting.
Adding the cinnamon before roasting rather than after completely transforms the flavor, as the heat helps the spice bloom and infuse into the squash.

03 -

If you find yourself with leftover roasted squash, blend it with a bit of stock for an instant creamy soup that tastes like youve been cooking all day.
Always roast an extra batch and store it in the freezer, it thaws quickly for emergency side dishes or quick work lunches.