Cinnamon Roasted Butternut Squash
Try this Cinnamon Roasted Butternut Squash recipe, or contribute your own.
Try this Cinnamon Roasted Butternut Squash recipe, or contribute your own.
- Carbohydrate 13.7492925057839 g
- Cholesterol 0 mg
- Fat 1.69153000072367 g
- Fiber 0.172574995040894 g
- Protein 0.0294675000070759 g
- Saturated Fat 0.234131250099924 g
- Serving Size 1 1 (1 cup) serving (17g)
- Sodium 306.228650001666 mg
- Sugar 13.5767175107431 g
- Trans Fat 0.0475857500195972 g
- Calories 68 calories
Step-by-step
- Prepare Squash: Heat oven to 425° F and line two large baking sheets with aluminum foil.
- 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.
- Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
Achieving Proper Caramelization at High Heat
Butternut squash requires high thermal energy to break down its dense cellular structure. Setting the oven to 425 degrees Fahrenheit triggers the Maillard reaction, interacting with the brown sugar to form a deep crust. Overcrowding baking sheets traps steam, causing the cubes to soften without browning. Distribute the three pounds of vegetables across two pans to ensure dry heat surrounds every piece.
Managing Moisture and Roasting Times
Raw squash contains substantial internal moisture that must evaporate during cooking. Roasting takes 40 to 45 minutes, requiring one pan rotation halfway through to compensate for localized hot spots in standard domestic ovens. Olive oil acts as a thermal conductor, transferring heat evenly from the metal surface to the flesh. A dash of cayenne pepper introduces capsaicin, contrasting with the sweetness of the sugar. Once roasted, leftovers keep safely in an airtight container in the refrigerator for up to four days.
