Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash courtesy of www.chewoutloud.com.

Ingredients

• 1 large butternut squash, peeled/seeded and cut into 1-inch cubes
• 3 TB olive oil
• 2 TB packed coconut sugar
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Directions

• Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
• Peel the skin of the squash using a good potato peeler. Chop the squash in half and use a spoon to scoop out the seeds. Chop off the stalk and the flower end. Cut the squash into tiny cubes.
• 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.