Description
A delicious and healthy Cinnamon Roasted Butternut Squash recipe that combines sweet and spicy flavors with the natural sweetness of honey and cranberries. This easy-to-make dish is perfect as a side for any meal and highlights the creamy texture of roasted squash with a warm cinnamon aroma and a hint of cayenne pepper for a subtle kick.
Ingredients
Scale
Squash and Seasoning
- 1 pound butternut squash, peeled and cubed
- 2 tablespoons avocado oil
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 tablespoons honey
- 1/3 cup cranberries, halved, fresh or frozen
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) and allow it to fully preheat to ensure even roasting of the squash.
- Prepare the squash: Peel and cube 1 pound of butternut squash into bite-sized pieces for uniform cooking.
- Mix the seasoning and oil: In a large bowl, combine the avocado oil, honey, ground cinnamon, cayenne pepper, salt, and black pepper. Stir well to create a flavorful glaze.
- Toss the squash: Add the cubed butternut squash to the bowl and toss until all pieces are well coated with the honey and spice mixture.
- Arrange for roasting: Spread the coated squash evenly on a baking sheet lined with parchment paper or a silicone baking mat for easy cleanup.
- Add the cranberries: Scatter the halved cranberries evenly over the squash to roast alongside it, adding a tart contrast to the sweet and spicy flavors.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 35-40 minutes until the squash is tender and caramelized, stirring halfway through to ensure even cooking and browning.
- Serve: Remove from the oven and transfer to a serving dish. Serve warm as a delicious side dish.
Notes
- Fresh or frozen cranberries can be used; if using frozen, no need to thaw before roasting.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder dish.
- Avocado oil is chosen for its high smoke point and neutral flavor; olive oil can be a substitute.
- This dish pairs well with roasted meats or as part of a vegetarian holiday meal.
- For a vegan version, confirm that the honey is replaced with maple syrup or agave nectar.
