Cinnamon Roasted Butternut Squash

November 26, 2016

Cinnamon Roasted Butternut Squash

Philippe, Tucson CSA

There is no need to peel the skin of a butternut squash, unless you prefer it peeled. The skin softens when cooked and provides a pleasant chewy texture to the squash. You can use any winter squash for this recipe.

1 butternut squash

2 tablespoons melted butter or olive oil

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

Salt and pepper to taste.

Preheat oven to 425.

Cut butternut squash in 1-inch cubes. The easiest way to do this is to cut the squash in half where the fat half end meets the slim half, scoop out the seeds from the fat half, then cut each half in 1 inch slices, then cut each slice in 1 inch segments.

Gently toss together all ingredients, then spread the pieces evenly on a baking sheet. Bake for about 45 minutes, or until the ends of the pieces start turning brown, flipping the pieces over halfway through.

 

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