Cinnamon roasted butternut squash
Recipe by Elaine Crawford Daguanno
1 large butternut squash, peeled, seeded and cut into 1" cubes (about 8 cups)
2 tbsp olive oil
2 tbsp brown sugar
1/2 tsp ground cinnamon
1 tsp kosher salt
Dash cayenne (optional)
Prep. Time → 15 min
Cook Time → 45 min
1. Preheat oven to 425F and line two large baking sheets with aluminum foil.
Toss squash cubes with olive oil, brown sugar, cinnamon, salt and cayenne until well coated.
Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or they won't brown.
Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40-45 minutes.
side dishes February 26, 2014 01:18
Author inspiredtaste.net
No one has liked this recipe.
This recipe is delicious and very easy.