Roasted Cinnamon-Crunch Butternut Squash

by | Updated: December 3rd, 2016 | Read time: 1 minute

Don’t be fooled by its sturdy skin, bulky size and odd appearance. Butternut squash is one of winter’s most nutritious gems, and it’s easier to prepare than most people think. In fact, you can keep carving out of the equation until after it’s cooked. With this zero-fuzz roasting method, the whole squash is simply popped in the oven. When the skin becomes thin and papery – after about an hour – remove it, slice in half and scoop out the seeds. The tender, buttery texture pairs perfectly with a scoop of crunchy granola and a homemade raspberry-vanilla glaze in this sweet side dish recipe.

Roasted Cinnamon Crunch Butternut Squash

Roasted Cinnamon-Crunch Butternut Squash

Makes 2 servings


1 (2-lb.) butternut squash
1 cup Kind Healthy Grains Cinnamon Oat Clusters with Flax Seeds, divided
4 tsp. raspberry balsamic vinegar
2 tsp. vanilla-infused olive oil
Pinch salt
4 cups organic baby spinach


  1. Preheat oven to 425 degrees F.
  2. Bake butternut squash (whole) for 60 minutes or until cooked completely.
  3. Remove squash from oven and let it rest 10 minutes before carefully cutting in half length-wise.
  4. Scoop out seeds from each half, discard seeds.
  5. Pour ½ cup of KIND clusters onto each butternut squash half.
  6. Arrange squash on plates topped with spinach leaves.
  7. Whisk together raspberry balsamic vinegar, vanilla olive oil and a pinch of salt. Drizzle over each butternut squash half and spinach.

Nutrition info (per half): 261 calories; 9 grams fat; 42 grams carbs; 8 grams fiber; 12 grams sugar; 6 grams protein