Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

As you may have noticed, I never tire of squash, so autumn has been full of great meals. This recipe is incredibly simple, but satisfying and tasty. Squash is a good, dense vegetable, so it can take the place of a less healthy dish while filling your body with important micro-nutrients. Cinnamon is a “warming” herb, so it’s perfect to make you feel more cozy during the cooler months. (And as a bonus, cinnamon even assists in blood-sugar regulation. This gives me an excuse to add more of it.) Add a side of sauteed kale and cranberries, and you’ve got a balanced fall meal. Cinnamon Sticks

Ingredients:

  • 1 small or medium butternut squash, cut in half.
  • 1/4 cup maple syrup or honey
  • 3 tablespoons coconut oil or olive oil
  • 1 teaspoon ground cinnamon
  • Butter or Earth Balance (optional)

Directions: Roasted Butternut Squash

Preheat the oven to 400F. Oil the cookie sheet or baking pan, and pour 1/2 cup of water in the pan. Cut the butternut squash in half. Scoop out the seeds and discard, then place each piece face down on the pan.

Cook for about 30-45 minutes; it is cooked when you can pierce it with a fork. Take the squash out of the oven, and using a tongs, flip each side over. Once the squash is face-up, drizzle honey over each piece.  Sprinkle cinnamon over the honey, be as generous as you want. If you want to use butter (or butter substitute) place a couple pats of it on top of each piece. Place it back in the oven, and cook an additional 10-15 minutes, or until golden brown.

Remove the squash from the oven, and wait for it to cool a little. Cut each half into 3 pieces, and serve warm. You can always add more cinnamon in the end!

Roasted Acorn Squash with Toasted Pumpkin Seeds and Balsamic

Although I love summer, fall is my second favorite season. I love the smells, the colors, and the cooler nights. But really, my favorite part is the squash. I love almost all kinds of squash…spaghetti squash, acorn, pumpkin, butternut…I love them all. They’re full of nutrients and fiber, and they’re more filling than many other vegetables.

I made this particular recipe with a friend. She had bought some acorn squash and wanted to experiment. Our favorite part was the pan-toasted pumpkin seeds. Once I discovered pan-toasting, I toast almost every nut and seed this way. It’s quick and easy, and is less damaging to the sensitive oils. And best of all, it’s so tasty! So please enjoy, and let me know if you have any suggestions to make it even more delicious.

Yield: 4-6 servings

Ingredients:

2 medium acorn squash

4 tablespoons olive oilPumpkin Seeds

salt and pepper, to taste

¼ cup shelled pumpkin seeds (aka pepitas)

1 tablespoon balsamic vinegar

***Optional: ¼ cup fresh parsley, sage, or mint leaves, torn.

Directions:

1. Preheat oven to 425°.

2. Cut squash in half, and spoon out seeds (and the stringy stuff) and discard. Cut squash into 1½”-thick slices. Coat slices with olive oil, then season with salt and pepper. Lay slices on a baking sheet.

3. Place in then oven and roast for about 30 minutes, turning slices over halfway through. They should be golden brown on both sides, and soft enough to eat.

4. Heat some olive oil in a skillet over medium heat. Add pumpkin seeds, turning them often so they don’t burn. They should brown slightly, but still be a little green. Once they’re down, place them on a paper towel to soak up excess oil.  Season with salt. Roasted Acorn Squash with Pan Toasted Pumpkin Seeds 5. Place squash on serving plates, and sprinkle toasted pumpkin seeds on each piece. Drizzle on balsamic vinegar. (Don’t over-do it, vinegar goes a long way!) If you are using any fresh herbs, lightly sprinkle those on as well.

6. Serve warm and enjoy!