Cinnamon Roasted Butternut Squash
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Level of Difficulty: Easy
Servings: 6, Serving size: 1/2 cup
1 medium-large butternut squash, peeled/seeded and cut into 1-inch cubes
1 tbsp olive oil
2 tbsp packed brown sugar
1.5 tsp ground cinnamon
1 tsp freshly ground black pepper
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
In a large bowl, toss the squash and remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast for about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. Check around 35 minutes to make sure it doesn’t over cook.