Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted winter squash with cinnamon and nutmeg. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roasted Butternut Squash with Cinnamon and Nutmeg is a very tasty side dish for your Autumn meals. It is so convenient to eat using a spoon to scoop the soft squash right out of the skin. The combination of butter, brown sugar and spices caramelize together while roasting in the oven, and you can also inhale the warm aromas in the kitchen. Sprinkle with olive oil, spices and salt.
Roasted Winter Squash with Cinnamon and Nutmeg is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Winter Squash with Cinnamon and Nutmeg is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted winter squash with cinnamon and nutmeg using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Winter Squash with Cinnamon and Nutmeg:
- Make ready 1/2 kabocha or butternut squash (800 g or 1 3/4 lb)
- Prepare 3 Tbsp olive oil
- Get 1/2 tsp nutmeg
- Make ready 1/2 tsp cinnamon
- Make ready 1 tsp sea salt
- Take 1/8 tsp cayenne pepper (optional)
It becomes sweet with these delicious caramelized edges and you won't believe how quickly it disappears. Roasted vegetables are probably my favorite side dish and I recently began adding butternut squash to the rotation on a pretty regular basis. Roasted Butternut Squash with Cinnamon and Nutmeg is a very tasty side dish for your Autumn meals. It is so convenient to eat using a spoon to scoop the soft squash right out of the skin.
Steps to make Roasted Winter Squash with Cinnamon and Nutmeg:
- This is the size of my half piece of kabocha squash, about 800 g.
- Preheat oven to 200C/400F. Cut into 2-3 cm cubes (1 inch) and place in a baking try or on a baking sheet.
- Sprinkle with olive oil, spices and salt. Toss to distribute the salt & spices evenly.
- Bake for about 40 minutes total. Turn half way through baking to help all sides bake evenly.
Roasted Butternut Squash with Cinnamon and Nutmeg is a very tasty side dish for your Autumn meals. It is so convenient to eat using a spoon to scoop the soft squash right out of the skin. The combination of butter, brown sugar and spices caramelize together while roasting in the oven, and you can also inhale the warm aromas in the kitchen. It is an easy and delicious side dish to have for dinner with cinnamon, nutmeg, butter and maple syrup to make it aromatic and delicious for Fall and beyond. (w/ dairy-free option) Maple Roasted Butternut Squash All the sweet and warm aromas of fall filled my kitchen as I took the roasted butternut squash out of the oven. This Brown Sugar Cinnamon Roasted Butternut Squash made a superb breakfast, but it's definitely going on my family's Thanksgiving menu this year as it would be a dynamite side dish to serve with turkey and dressing!
So that’s going to wrap it up with this exceptional food roasted winter squash with cinnamon and nutmeg recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
