Cinnamon Roasted Butternut Squash

Name: Cinnamon Roasted Butternut Squash
Ingredients: 1 butternut squash (large, peeled/seeded and cut into 1-inch cubes); 3 TB olive oil; 2 TB brown sugar (tightly packed); 1 tsp ground cinnamon; 1 tsp kosher salt; 1 tsp freshly ground black pepper

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Servings: 6

Author : Chew Out Loud

butternut squash roasted butternut squash roasted squash

Ingredients

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1 butternut squash (large, peeled/seeded and cut into 1-inch cubes)3 TB olive oil2 TB brown sugar (tightly packed)1 tsp ground cinnamon1 tsp kosher salt1 tsp freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.

Step 2

In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.

Step 3

Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don't become overcooked.