Roasted Butternut Squash Recipe With Cinnamon

Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. 1. Preheat the oven to 400 degrees. Carefully peel and chop the squash into 1 inch cubes. 2. Toss with olive oil, cinnamon, nutmeg, salt, and pepper. 3. Lay out in one single layer on a baking sheet. I cover mine in foil for easier clean up. Bake for 25-30 minutes or until squash is tender.

Directions. 1 Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. 2 Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. Instructions. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.

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Heat oven to 425° (F). In a mixing bowl, add the brown sugar, salt, cinnamon, pepper, and melted butter. Whisk together well. Add the squash cubes to the mixture and toss to coat all of the cubes. Spread the squash cubes out on a parchment lined baking sheet in a single layer. Try to separate them as much as you can.

Preheat oven to 425 degrees F. Grease a large baking sheet, set aside. Peel, deseed and dice a butternut squash, cutting it into about 1" cubes. Place butternut squash cubes in a large bowl. Drizzle melted butter and olive oil over the butternut squash, stir until squash cubes are evenly coated.

Preheat the oven to 400°F. In a medium bowl, add squash and toss in olive oil. Add squash in a single layer on an oven safe baking sheet lined with aluminum foil or parchment paper. Sprinkle with salt, pepper, and cinnamon. Bake in the oven for 30 minutes or until squash is fork tender.

Instructions. Peel skin off of each butternut squash and cut open lengthwise. Using a spoon, scoop out all seeds and set aside. Using a sturdy knife, carefully cube the butternut squash into roughly 1/4 - 1/2 inch thick pieces. Heat oven to 425 F. In a large bowl, melt butter and whisk in all remaining ingredients.

Spread out the cubes in a single layer. Drizzle the squash on each baking sheet of squash with 1 tablespoon of olive oil and 1 tablespoon of maple syrup (2 tablespoons of olive oil and 2 tablespoons of maple syrup total). Sprinkle each baking sheet evenly with 1/4 teaspoon of sea salt, 1/4 teaspoon of cinnamon and a pinch of cayenne pepper (1/2.

Instructions. Preheat the oven to 400°F. Cut off the ends off the butternut squash. Peel the squash, cut in half lengthwise and then remove the seeds. Cut the squash into 1 1/2 inch cubes (uniform is best) and place them on a baking sheet. Add the melted butter, honey and cinnamon. Toss all of the ingredients together and spread out in a.

Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, ½ teaspoon salt, cinnamon and cayenne (if using). Step 2. Arrange the butternut squash in a single layer and transfer to the hot oven.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine. Place into oven and bake for 25-30 minutes, turning once, until tender.*.

Instructions. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.

After peeling the squash we cut it up into small wedges and mixed combined it with brown sugar, salt, pepper, cinnamon, and olive oil. We baked at 425 degrees for 20 minutes. Cooking times will vary based on the pan you use, the type of oven, and the size of the pieces.

Place the squash cubes on the baking sheet and drizzle with olive oil and honey. Then sprinkle salt, cinnamon, and cayenne pepper over the squash. Toss to coat and spread into a single layer. Roast for 20 minutes, then gently toss and again spread into a single layer. Roast for another 15-25 minutes, or until golden and tender.

Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet. Add the oil, cinnamon and salt, and toss well to combine, then spread in an even layer. Roast for 35-40 minutes or until tender and caramelized, checking for doneness after 30 minutes as all ovens vary. Remove from heat and adjust the seasoning as necessary.

Preheat the oven to 400 degrees F. and set out a baking sheet to roast your squash. Dice Your Squash (If You Haven't Already). I follow this method for peeling & dicing squash . Season & Mix The Squash. In a large bowl, mix together squash, olive oil, syrup, cinnamon, and a generous pinch of salt. Stir to combine well.

Step 1: Preheat oven to 425 F. Chop butternut squash into equal sized cubes. Add squash to large bowl. Add olive oil, cinnamon, cloves, nutmeg, and salt and pepper. Step 2: Toss until oil and spices are evenly distributed. Step 3: Add the butternut squash to a baking sheet lined with aluminum foil.

Place the cubed butternut squash in the center of the baking sheet. Drizzle the olive oil and melted butter overtop the squash. Toss to coat. Sprinkle the brown sugar, cinnamon, and salt over the squash. Toss to coat. Spread the squash in an even layer over the baking sheet. Bake until the squash is fork tender about 25-35 minutes.

Heat oven to 425°F. Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika and salt. Arrange on a large baking sheet. Bake in the pre-heated oven for 15 minutes. Stir the butternut squash cube up and flip, then return to the oven for another 10-20 minutes, until a fork goes into the squash cubes easily.

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet.

Step 1: Steam the squash. In a large saucepan with a lid, add the butternut squash and enough water to cover the squash. Bring to a boil, cover and cook until very tender, about 20-25 minutes. Editor's Tip: For a more intense squash flavor, try roasting the squash in the oven rather than steaming it. Roasting the squash amplifies its natural.

Preheat the oven to 400F and line a large baking sheet (or 2 as needed) with parchment paper. Set aside. Peel the butternut squash with a vegetable peeler, cut the squash down the middle, lengthwise and remove the seeds and pulp. Then cut into 1-inch cubes.

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