You can’t go wrong with Cinnamon Roasted Butterscotch Squash because it’s a simple, quick, and tasty meal that’s also vegetarian and vegan, allowing us to enjoy it guilt-free.

Here’s another Grafted Growers recipe featuring Butterscotch Squash.

Nutrition Facts:

Butterscotch squash is a rich source of vitamins, minerals, and antioxidants that provide several health benefits, with only 39.4 calories per cube (116 grams), 22 grams of carbs, 2 grams of protein, and 7 grams of fiber, and it’s also a good source of calcium, iron, phosphorus, and copper.

‘Cinnamon Roasted Butterscotch Squash’

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 tsp black pepper
• 1 teaspoon salt
• 1 large butternut squash (peeled, seeded and cut into 1-2 inch wedges or cubes)

Instructions:

1. Preheat the oven to 425 ° F. Remove the seeds and peel the squash. Cut into 1 inch wedges. You can alternatively cut it into smaller, chunkier chunks or fry shapes.
2. Toss together all of the ingredients in a large mixing bowl, including the squash, olive oil, salt, cinnamon, black pepper, and brown sugar.
3. Pour onto a non-greased baking tray or baking pan. (You can use glass or aluminum).
4. Ensure that none of the parts overlap. The chunks will be more roasted the more apart they are placed.
5. Bake for 20 minutes. To test whether the squash is fully cooked, poke a fork into one of the chunks.
6. Remove the dish from the oven and serve warm or cold.