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Cinnamon Roasted Butternut Squash

Ingredients
  • 1 large (or two small) butternut squash, peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB packed brown sugar OR maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Directions
  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
  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.
  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.

Serve as a side dish or add to a salad or rice/veggie bowl.

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
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
This entry is related to the following products. Click on any of them for more information.
Winter Squash, Maple Syrup, Squash, Butternut Squash,

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