Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

Course: Side Dish
Keyword: vegetables


  • 1 butternut squash peeled and cut into 1 inch cubes (about 8-9 cups)
  • 2 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 2/3 tsp ground cinnamon
  • 1/2 tsp kosher salt


  • 1 dash cayenne pepper


  • Preheat oven to 425 degrees
  • Place aluminum foil on two large baking sheets
  • Mix the brown sugar, cinnamon, and salt together
  • Toss the butternut squash cubes into the olive oil then in the seasoning
    mixture until they are coated well
  • Place coated butternut squash on the baking sheet in a thin layer (spread out
    evenly between the two baking sheets)
  • Place baking sheets in the oven
  • Flip the squash after 20-25 minutes
  • Cook for about 40-45 minutes total (until edges are lightly brown and the
    centers are tender)


Serving size: 1 cup (Non-starchy veggie)
Nutrition Information: Meal Plan Blocks: 1 serving: 95 calories, 2 grams protein, 18 grams carbs, 3 grams fat