Cinnamon Roasted Butternut Squash

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Cinnamon Roasted Butternut Squash

This Cinnamon Roasted Butternut Squash is a perfect, less-sweet alternative to traditional sweet potato casserole for your holiday dinner. Butternut squash cubes are initially roasted in a glaze of melted butter, brown sugar, and cinnamon, creating tender, caramelized bites. For the final touch, crunchy sliced almonds and tart dried cranberries are added to the pan and toasted until golden, completing this festive and flavorful side dish.

Course Side Dish

Cuisine American

Keyword almonds, butternut squash, Christmas, cinnamon, cranberries, oven roasted, roasted, Thanksgiving

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 177kcal

Author Laura

Equipment

Ingredients

1 large butternut squash or 2 small, cubed (4-5 cups)
3 Tbsp butter
2 ½ Tbsp brown sugar
1 ½ tsp cinnamon
½ tsp salt
dash pepper
⅓ cup sliced almonds
⅓ cup dried cranberries

Instructions

Preheat your oven to 400 degrees F.
In a small bowl or sauce pan, melt the butter. Mix in the brown sugar, cinnamon, salt, and pepper.
Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a foil lined baking sheet. Bake at 400 degrees F for 15-20 minutes. Cook 15 for smaller cubes, like the precut squash or 20 minutes for larger cubes.
In meantime, mix the almonds and cranberries with the remaining 1/4 of the butter mixture. Set aside.
When the squash is done, give it a stir and spread to cover 2/3 of the baking sheet. Spread the almond/cranberry mixture over the remaining 1/3 of the pan.
Roast another 8-10 minutes, stirring half way through so the almonds do not over cook.

Nutrition