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
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