Roasted Cinnamon Squash
- olive oil cooking spray
- 3 1/4 lbs butternut squash
- 2 Tbs ground cinnamon
- 1/2 cup raw shelled pumpkin seeds (pepitas)
- 1/4 tsp sea salt, optional
- 1/8 tsp cayenne
- 1/8 tsp allspice
- Preheat the oven to 400°F. Spray a large, shallow baking pan with olive oil cooking spray.
- Cut the squash in half and scoop out the soft interior and seeds.
- Lay the squash pieces skin side up in the baking pan and roast for 20 to 25 minutes or until the flesh is softened enough to make it easy to peel the flesh from the shell.
- Let the squash cool for 10 or 15 minutes, or until cool enough to handle. Peel off and discard the outer shell. Slice the squash into large chunks and arrange them in a single layer on the baking pan. Sprinkle with cinnamon. Roast for about 20 to 25 minutes or until the squash is very soft and glazed with the cinnamon.
- Meanwhile, toast the seeds in a dry, nonstick skillet over medium heat for 2 to 3 minutes, shaking the pan, until lightly golden and puffed. Add the salt, if desired, cayenne, and allspice and stir to mix.
- Serve the squash sprinkled with the seeds.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.