Cinnamon roasted butternut squash

0 piace 1 commento Ricetta di Elaine Crawford Daguanno

Ingredienti per 4 Servings

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)

60 min · Facile

Preparazione

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.

contorni February 26, 2014 01:18

Autore: inspiredtaste.net