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Close-up of cinnamon roasted butternut squash with caramelized edges and toasted pecans in a matte black bowl on a rustic wood table.

Cinnamon Roasted Butternut Squash

Nesting Lane
Cinnamon Roasted Butternut Squash is an easy fall side dish with warm spices and pecans, perfect for Thanksgiving and holiday dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

Baking Sheet with Parchment Paper.
Large Mixing Bowl
Sharp Knife
Cutting Board

Ingredients
 

Instructions
 

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Add the butternut squash, melted butter, brown sugar, cinnamon, salt, ginger, and cloves to a large mixing bowl and toss until evenly coated.
  • Spread the squash in a single layer on the prepared baking sheet and roast for 20 minutes.
  • Stir the squash and sprinkle the chopped pecans over the top.
  • Roast for another 12 to 15 minutes, or until the squash is tender and lightly caramelized around the edges.

Notes

Estimated WW Points: 6  (Check official WW app for exact points)

Tips and Tricks

Keep the cubes similar in size - Cutting the squash into fairly even 1-inch cubes helps everything finish roasting at the same time.
Give the squash some room - Use a large enough baking sheet to keep the squash from piling up. Crowded squash tends to steam instead of developing those browned edges.
Watch the pecans near the end - Pecans can go from toasted to overly dark fairly quickly, especially at 425°F.
Use pre-cut squash when you’re short on time - Fresh peeled and cubed butternut squash from the produce section can make this a much faster side dish to prep.

Storing and Reheating

Refrigerator - Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days.
Oven - Reheat on a baking sheet at 350°F until warmed through. This is the better choice if you want to bring back some of the roasted texture.
Microwave - Reheat individual portions in short intervals until hot. The squash will be softer than when reheated in the oven.

Nutrition

Calories: 148kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 8mgSodium: 152mgPotassium: 529mgFiber: 4gSugar: 6gVitamin A: 14975IUVitamin C: 29mgCalcium: 81mgIron: 1mg
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