Cinnamon Roasted Butternut Squash
Ingredients
  • 1 large butternut squash peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Instructions
  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil or parchment paper or silicon mat.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to baking sheet, in a single layer, without overcrowding the pieces.
  3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.
Recipe Notes

Recipe from Chew Out Loud