Cinnamon Roasted Butternut Squash
- 1 large butternut squash, peeled/seeded and cut into 1 inch cubes
- 3 tbsp butter, melted
- 2 tbsp packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper
- Preheat the oven to 425F and line a baking sheet with foil.
- In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to the foil-lined baking sheet, in a single layer, without overcrowding the pieces.
- Roast about 35 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from the oven immediately. You may want to start checking squash around 30 minutes, just to ensure that they don’t burn.
