Roasted Butternut Squash with Cinnamon and Nutmeg

Name: Roasted Butternut Squash with Cinnamon and Nutmeg
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 6 cup Butternut Squash (6 cups butternut squash cubed); 3 tbsp Extra Virgin Olive Oil (3 tbsp extra virgin olive oil *can also use coconut oil. I like to use half and half.); 1 tsp Cinnamon (1 tsp cinnamon more or less, to taste, I love a lot of cinnamon flavor!); 1 tsp Sea Salt (1 tsp coarse salt adjust to taste); ¼ tsp Nutmeg (¼ tsp freshly grated nutmeg optional, but delicious here!) — optional

Roasted Butternut Squash with Cinnamon and Nutmeg - Side Dish (American)

60 minAmerican

Servings6

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Steps

1Preheat oven to 400 degrees F
2Whisk the olive oil with the cinnamon, nutmeg, and sea salt
3Add the squash to the large bowl and toss until fully coated
4Spread the coated squash in a large glass or ceramic baking dish and bake for 30-45 minutes, or until golden and tender (time varies depending on the size of your squash cubes).

Nutrition

Calories: 124kcal
Protein: 1g
Carbs: 17g
Fat: 7g
Fiber: 3g
Sugar: 3g

Estimated from the ingredient list.

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Questions

How long does roasted butternut squash with cinnamon and nutmeg take to make?

About 60 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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