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Cinnamon Roasted Butternut Squash

As promised, I will be posting healthy fall recipes all season long! This is one of my favorites, Cinnamon Roasted Butternut Squash. I actually found this on Pinterest here so it is not one of my own. Super easy to make and stores well so you can enjoy leftovers.
  • 1 butternut squash cut into cubes
  • 3 Tbsp olive oil
  • 2 Tbsp packed brown sugar
  • 1 Tsp ground cinnamon
  • 1 Tsp salt
  • 1 Tsp pepper
  • Preheat oven to 425 degrees and make sure the top rack is on the upper/middle section
  • Line a baking sheet with foil for easy clean up
  • First, I use a potato peeler and peal off the outer skin. Next, cut the ends off of your squash and cut it in half then scrape out the seeds. Last, cube your squash. Sometimes the squash can be tough so I will place it under hot water for a few minutes.
  • In a large mixing bowl, mix all of your remaining ingredients and throw the squash cubes in last and mix well.
  • Place your seasoned squash on the baking sheet (you may need two sheets depending on squash size) and make sure they aren’t over crowding each other.
  • Roast the squash for about 40 minutes and rotate the pan midway through. I would check your squash about 30-35 minutes in to make sure it’s not overcooked. Squash should have browned edges and the cubes should be tender enough to easily poke with a fork but not mushy.
  • Enjoy!! I would say this easily serves 4-5 people.
katie lynn

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