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Photo of Roasted cinnamon-butternut squash by Millie Peartree by WW

Roasted cinnamon-butternut squash by Millie Peartree

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Streamline prep time by purchasing already peeled, cubed squash from the produce section of your supermarket. Use this preparation technique with other types of squash too. Acorn squash and delicata squash are both delicious roasted, and since their skins are edible when cooked, you don’t have to peel them.

Ingredients

Uncooked butternut squash

3 pound(s), 1 large, peeled, seeded, cut into 1-inch cubes (or buy already peeled, cubed squash)

Olive oil

2 Tbsp

Kosher salt

1½ tsp

Ground cinnamon

1 tsp

Black pepper

½ tsp

Instructions

  1. Preheat oven to 400℉.
  2. In a large bowl, toss squash with oil, salt, cinnamon, and pepper. Place squash in a single layer on a large sheet pan.
  3. Roast until squash is tender and lightly browned, stirring once, about 25 to 30 minutes.
  4. Serving size: about ½ cup

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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