This Cinnamon Roasted Butternut Squash is the perfect side dish for your fall/winter meals. It's fantastic as is, or tossed together in salads, soups, or rice bowls.
Prep Time: 15 minutesmins
Cook Time: 40 minutesmins
Servings: 6
Ingredients
1butternut squash, large, peeled/seeded and cut into 1-inch cubes
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 don't become overcooked.
Notes
Butternut squash can be peeled and cut up to 2 days ahead of time; keep chilled in an airtight container until ready to use.