Best 3 Cinnamon Roasted Butternut Squash Recipes
Indulge in the tantalizing flavors of cinnamon-roasted butternut squash, a delectable dish that combines the natural sweetness of butternut squash with the warm, aromatic embrace of cinnamon. This versatile recipe offers three distinct variations: a classic roasted squash, a delightful brown sugar-glazed version, and a savory Parmesan-herb crusted creation. Each variation promises a unique taste experience, catering to diverse palates and preferences.
1. **Classic Roasted Butternut Squash:** Experience the simplicity and elegance of roasted butternut squash in its purest form. Tossed with olive oil, salt, and pepper, the squash caramelizes in the oven, developing a tender-crisp texture and a nutty, slightly sweet flavor.
2. **Brown Sugar Glazed Butternut Squash:** Elevate the classic recipe with a luscious brown sugar glaze. The combination of brown sugar, butter, and cinnamon creates a sticky, sweet coating that complements the earthy notes of the squash.
3. **Parmesan-Herb Crusted Butternut Squash:** Delight in a savory twist with Parmesan-herb crusted butternut squash. A mixture of grated Parmesan cheese, fresh herbs, and panko breadcrumbs forms a crispy, golden crust that adds a burst of flavor and texture to each bite.
No matter your preference, these cinnamon-roasted butternut squash recipes are sure to please. Prepare to tantalize your taste buds with this versatile and flavorful dish.
CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS
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
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
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
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
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
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 heavy for its size, with a smooth, unblemished skin.
- Cut the squash evenly: This will help it cook evenly and prevent some pieces from becoming overcooked while others are still undercooked.
- Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a delicious, slightly crispy exterior.
- Add your favorite seasonings: Cinnamon is a classic choice for butternut squash, but you can also experiment with other spices like nutmeg, ginger, or paprika.
- Serve the squash immediately: Roasted butternut squash is best enjoyed fresh out of the oven, while it is still warm and tender.
Conclusion:
Roasted butternut squash is a delicious and versatile side dish that can be enjoyed all year round. It is easy to make and can be customized to your liking with different seasonings and toppings. Whether you are looking for a healthy and nutritious side dish or a sweet and savory treat, roasted butternut squash is sure to please.
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