This Zero Point Roasted Butternut Cinnamon Squash has a delicious sweet, caramelized flavor from the roasted butternut-makes for quick and easy side dish!
Servings: Makes 4 (1/2 cup) servings
GREEN/BLUE/PURPLE: Zero Points per serving
What is Butternut Squash?
Butternut Squash is part of the winter squash family. Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.
According to heathline.com; Butternut squash is rich in important vitamins, minerals, and disease-fighting antioxidants. This low-calorie, fiber-rich winter squash may help you lose weight and protect against conditions like cancer, heart disease, and mental decline. Plus, it’s versatile and easily added to both sweet and savory dishes.
Butternut squash is rich in vitamin A, vitamin C, magnesium, and potassium. The antioxidants in butternut squash have shown to fight off diseases.
What Ingredients do I need for this Zero Point Roasted Butternut Cinnamon Squash?
- Butternut squash: a large butternut or you can use pre-cut butternut cubes. Delicata squash could be used for this recipe- you don’t need to peel delicata squash.
- Sugar free syrup– this gives the squash a nice maple flavoring. This is optional and can be omitted, if you desire. I like to use ChocZero Pecan Maple sugar free sryup. You can get 10% off your order HERE using discount code: pounddropper
- Zero point brown sugar sweetener– I recommend Lakanto Monkfruit Golden Sweetener. It zero points, has no aftertaste and gives the squash a nice caramelized flavor. You can find I online HERE. Use discount code POUND20 for 20% off all non sale items.
- Ground cinnamon– for flavor
- Salt and pepper-for taste
- Rosemary-optional. Dry or Fresh. I recommend fresh but dried can be used, if desired.
How long does this Zero Point Roasted Butternut Cinnamon Squash stay fresh for?
Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
Reheat in the oven at 350 degrees until heated well.
How do I make this Zero Point Roasted Butternut Cinnamon Squash?
Line two baking sheets with aluminum foil and spray the foil generously with non stick cooking spray. Set aside.
Preheat the oven to 425 degrees.
Cut the squash down the middle lengthwise. Use a spoon to scoop out the seeds and insides.
Discard the insides.
Peel butternut squash. Then cut the squash into 1-inch cubes.
Place the squash cubes in a large bowl.
Add sugar free syrup, brown sugar sweetener, cinnamon, and a dash of salt and pepper over the top of squash cubes.
Toss to coat, then divide between the two baking sheets. Spread the cubes in a single layer.
Roast for 30 minutes, until the squash is starting to brown on the edges.
Remove from oven and turn and flip to redistribute the squash pieces. Sprinkle the rosemary over the top, if desired.
Roast for another 10-15 minutes, or until the squash is soft and caramelized.
Ingredients:
- 1 large butternut squash–peeled, seeded, and cut into 1-inch cubes
- 1 1/2 Tbsp sugar free syrup- I use ChocoZero pecan maple sugar free syrup
- 1 Tbsp zero point brown sugar sweetener- I use Lakanto Monkfruit Golden Sweetener
- 3/4 teaspoon ground cinnamon
- pinch of salt and pepper
- Rosemary-optional. Dry or fresh.
Directions:
- Line two baking sheets with aluminum foil and spray the foil generously with non stick cooking spray. Set aside.
- Preheat the oven to 425 degrees.
- Cut the squash down the middle lengthwise. Use a spoon to scoop out the seeds and insides. Discard the insides.
- Peel butternut squash. Then cut the squash into 1-inch cubes.
- Place the squash cubes in a large bowl. Add sugar free syrup, brown sugar sweetener, cinnamon, and a dash of salt and pepper over the top of squash cubes.
- Toss to coat, then divide between the two baking sheets. Spread the cubes in a single layer.
- Roast for 30 minutes, until the squash is starting to brown on the edges.
- Remove from oven and turn and flip to redistribute the squash pieces. Sprinkle the rosemary over the top, if desired.
- Roast for another 10-15 minutes, or until the squash is soft and caramelized.
Servings: Makes 4 (1/2 cup) servings
GREEN/BLUE/PURPLE: Zero Points per serving
Zero Point Roasted Butternut Cinnamon Squash
This Zero Point Roasted Butternut Cinnamon Squash has a delicious sweet, caramelized flavor from the roasted butternut-makes for quick and easy side dish!
Author: thepounddropper.com
Ingredients
- 1 large butternut squash-peeled, seeded, and cut into 1-inch cubes
- 1 1/2 Tbsp sugar free syrup- I use ChocoZero pecan maple sugar free syrup
- 1 Tbsp zero point brown sugar sweetener- I use Lakanto Monkfruit Golden Sweetener
- 3/4 teaspoon ground cinnamon
- pinch of salt and pepper
- pinch of rosemary, for optional garnish
Instructions
- Preheat the oven to 425 degrees.
- Line two baking sheets with aluminum foil and spray the foil generously with non stick cooking spray. Set aside.
- Cut the squash down the middle lengthwise. Use a spoon to scoop out the seeds and insides. Discard the insides.
- Peel butternut squash. Then cut the squash into 1-inch cubes.
- Place the squash cubes in a large bowl. Add sugar free syrup, brown sugar sweetener, cinnamon, and a dash of salt and pepper over the top of squash cubes.
- Toss to coat, then divide between the two baking sheets. Spread the cubes in a single layer.
- Roast for 30 minutes, until the squash is starting to brown on the edges.
- Remove from oven and turn and flip to redistribute the squash pieces. Sprinkle the rosemary over the top, if desired.
- Roast for another 10-15 minutes, or until the squash is soft and caramelized.
Servings: Makes 4 (1/2 cup) servings
GREEN/BLUE/PURPLE: Zero Points per serving
Notes
How long does this Zero Point Roasted Butternut Cinnamon Squash stay fresh for?
Store leftovers in an airtight storage container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees until heated well.
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 48mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 1g
Julie
Sunday 6th of December 2020
I find it easier to peel the neck of the squash (while holding onto the bulb end) then slice and cube the neck. I use the bulb for another meal (breakfast: butternut bulb, with seeds scooped out, 1/2 t butter, 1/2 zero pt brown sugar 5 min in microwave, then crack a large egg in the bulb and cook another min.)
Rhonda
Monday 23rd of November 2020
When do you add brown sugar substitute?
Julie D Gudall
Sunday 6th of December 2020
in the beginning before putting it in the oven