Recipe – Cinnamon Roasted Butternut Squash

The beginning of November is a great time to start to finalize your menu for Thanksgiving. There are also many offices going pot luck nights, as well as Friendsgivings. Here is a delicious recipe to bring along!

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

Instructions:

  1. Preheat oven to 425 degrees and line baking sheet with foil.
  2. Toss ingredients in a large bowl until thoroughly coated. Place onto baking sheet in single layer.
  3. Remember to rotate pan 20 minutes into baking, and check at the 35-40 minute mark to not overcook squash!