Cinnamon Roasted Butternut Squash

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1 large butternut squash, peeled/seeded and cut into 1-inch cubes

3 TB olive oil

2 TB packed brown sugar

1 tsp ground cinnamon

1 tsp kosher salt

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

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.