Roasted Butternut Squash
Author: Jane Fonda
My daughter in law made a simple roasted Butter Nut Squash. Simple after you peel the squash that is! Yummy, and serves as a great snack or side dish.
Ingredients
  • 1 large Butternut Squash
  • 3 Tablespoons Brown Sugar
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Salt
Instructions
  1. Preheat over to 425 degrees.
  2. Peel Squash making sure to peel away the green so that the orange is exposed.
  3. Cut Squash in half, then fourths to Remove the seeds.
  4. Remove the seeds by simply scooping them out.
  5. Cut Squash into 1 inch cubes and place in Large mixing bowl.
  6. Add Olive Oil to Squash Cubes, followed by Brown Sugar, Cinnamon, and Salt.
  7. Line Baking Sheets with Parchment Paper or Tin Foil. Spread Squash Cube mixture out onto baking sheet. Try not to crowd the squash too much. Bake for 35 – 45 minutes until squash is soft.
Notes

Tools:
Vegetable Peeler
Large Mixing Bowl
Measuring Spoons
2 Baking Sheets
Parchment Paper or Tin Foil.

 

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