Best 3 Cinnamon Roasted Butternut Squash Recipes

Cinnamon roasted butternut squash is a delightful dish that combines the natural sweetness of butternut squash with the warm, aromatic flavor of cinnamon. Whether you're looking for a savory side dish to complement your main course, or a healthy and satisfying meal on its own, this roasted vegetable is sure to please.

Here are our top 3 tried and tested recipes!

CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS

Cinnamon-Vanilla Roasted Butternut Squash Seeds image

When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast.

Provided by MarthaStewartWanabe

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup butternut squash seeds (uncooked)
1 tablespoon butter, salted
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons sugar

Steps:

Preheat oven to 300°F.
Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
Onto a medium baking sheet, spread into a single layer.
Roast for 40 minutes or until seeds are crisp and lightly browned.
Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP

Simple Roasted Butternut Squash Cinnamon Soup image

Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.

Provided by Liza at Food.com

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 large onion, chopped
4 garlic cloves, chopped
1 large butternut squash (at least 2 1/2 lbs)
1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
1 tablespoon fresh ginger, minced
5 cups chicken broth
1 -2 pinch cinnamon
salt
pepper
sour cream, to garnish

Steps:

Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
In the mean time, sautee the onion, ginger, and garlic in butter until soft.
Add the broth, simmer for ten minutes.
Add pulp from the butternut squash (that you've scooped out).
Puree in a food processor or blender (or I use a mixing wand right in the pot).
Return to pan.
Add cream, salt, pepper, and a pinch or 2 of cinnamon.
Simmer until heated through.

Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2

ROSEMARY-CINNAMON ROASTED BUTTERNUT SQUASH SOUP

Rosemary-Cinnamon Roasted Butternut Squash Soup image

If you have rosemary in your garden, you know just how fast it grows! Snip a half dozen sprigs to lay underneath cubed, seasoned butternut squash before roasting in your oven for an infusion of intense flavor in this sweet, yet savory soup.

Provided by LazyFoodieGirl

Categories Trusted Brands: Recipes and Tips Swanson®

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 ounce fresh rosemary sprigs
4 tablespoons butter, melted
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ cup brown sugar, packed
2 teaspoons ground cinnamon
2 teaspoons salt
½ teaspoon black pepper
2 cups Swanson® Unsalted Chicken Broth

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer.
Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet.
Roast in preheated oven until squash is tender, about 25 minutes.
Remove rosemary sprigs with tongs, and any stray pieces of rosemary.
Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson® Unsalted Chicken Broth and bring to a boil. Remove pot from heat.
Using an immersion (or regular) blender, blend the squash mixture until smooth.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 46.6 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 860.3 mg, Sugar 22.8 g

Tips:

Choose the right squash: Look for butternut squash that is firm and has a deep orange color. Avoid squash that has bruises or soft spots.
Cut the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Then, cut the halves into 1-inch thick slices.
Roast the squash at a high temperature: Roasting the squash at a high temperature will help to caramelize the sugars and create a crispy exterior.
Add flavorings: Before roasting, toss the squash with olive oil, salt, pepper, and other spices. You can also add herbs, such as thyme or rosemary.
Roast the squash until tender: The squash should be tender when pierced with a fork. The roasting time will vary depending on the size of the squash slices.

Conclusion:

Cinnamon roasted butternut squash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even dessert. With its sweet and savory flavor, this dish is sure to please everyone at your table. So next time you're looking for a new way to enjoy butternut squash, give this recipe a try. You won't be disappointed!