Roasted Butternut Squash and Cinnamon Recipe is one of my family’s favorite way to eat winter squash. This is the time of the year that the winter squashes are so plentiful. I love the beautiful colors of the squashes available and the variety of ways to use them. Butternut squash is is a versatile favorite.
Butternut Squash is easily found in supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
I usually use half of the squash for roasting for my husband, and I then cut the remaining half, with the seeds, into cubes. I then put squash on a sheet tray and freeze. When frozen, pack it up into a freezer container and use the cubes for soups, risotto, or stir fry.
This delicious Roasted Butternut Squash and Cinnamon recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes.
Roasted Butternut Squash and Cinnamon Recipe:
Roasted Butternut Squash and Cinnamon Recipe
1 butternut squash (select one that is uniform in size from top to bottom)
4 tablespoons butter
1/4 cup brown sugar
Ground cinnamon to taste
Salt and pepper to taste
Sweet basil leaves or fresh parsley as garnish
Preheat oven to 425 degrees F. Line a small baking sheet with non-stick aluminum boil.
Slice the stem off the top of the butternut squash and discard.
Using a good vegetable peeler that is able to cut through the tough skin of the squash, peel the squash and discard the peels.
Using a very sharp, large knife, and starting at the solid end of the squash, cut six (6) 1/2-inch thick slices. Set aside.
Remove the seeds from the remaining squash (a grapefruit spoon is great for this) cut into cubes and freeze for other uses.
In a small pan over low heat, melt the butter, brown sugar, and cinnamon until the sugar is dissolved. Brush the butter/cinnamon mixture on both sides of the squash rounds and place on the prepared baking sheet.
Cook, approximately 20 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork. Remove from the oven.
Remove the cook squash with a spatula to a serving platter and brush with additional butter/cinnamon sauce. Sprinkle with a few chopped basil leaves or parsley for added color.
Makes 3 to 4 servings.
Check out more of Karen's delicious recipes using butternut squash:
Baked Butternut Squash with a Tart Twist
Butternut Squash Puree with Fresh Lemon
Butternut Squash Risotto with Chives
Roasted Baby Squash with Fresh Herbs
Roasted Butternut Squash with Cinnamon and Nutmeg