Cinnamon Roasted Butternut Squash

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, large

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tbsp Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on chewoutloud.com

Description

Ingredients

• 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

Directions

• 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 dont become overcooked.