Roasted Fall Squash with Cinnamon and Nutmeg

5 from 1 vote

Roasted Fall Squash with Cinnamon and Nutmeg

Roasting fall squash is one of the easiest and most delicious recipes! This dish is perfect to make on a weeknight or for a special occasion. Fall squash like acorn, delicata, butternut, and honeynut are tossed with extra virgin olive oil, kosher salt, pepper, nutmeg and cinnamon and roasted until tender. A tasty side dish!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: acorn squash, Butternut squash, fall recipes, fall squash, roasted squash in oven, side dish ideas, squash recipe

Servings: servings

Calories: 149kcal

Author: Amy Casey

Ingredients

2 fall squash acorn, delicata, butternut and/or honeynut, seeds removed and cut in wedges
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon nutmeg
1 teaspoon cinnamon

Instructions

Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven.
In a large bowl, add the squash wedges. Drizzle with the extra virgin olive oil and toss to thoroughly coat the squash.
Sprinkle the squash with the kosher salt, pepper, nutmeg and cinnamon. Toss to coat the squash with the seasonings.
Carefully remove the baking sheet from the oven. Spread the squash wedges in a single layer on the sheet. Return it to the oven.
Roast the squash for 25 to 30 minutes flipping once half way through the time. The squash should be fork tender and golden brown.
Remove the squash from the oven, season to taste, and serve.

Video

Notes

Preheat the baking sheet before adding the seasoned squash. This helps to ensure that the squash will not stick to the pan.
Cut the squash wedges all in about the same size so they will cook at an even rate.
Flip the squash half way through the roasting time to get a golden brown exterior on each side.
To make roasted squash ahead of time, follow the recipe and completely cool the squash. Package it in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave on 70 percent power for 1 - 2 minutes. Continue microwaving at 30 second intervals until heated through. Taste and season with kosher salt and pepper and serve.

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