10 de enero de 2018

Cinnamon Roasted Butternut Squash RECIPE FOR TODAY

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Cinnamon Roasted Butternut Squash

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
1 t. teaspoon ground cinnamon
A sprinkling of salt and pepper
Dash cayenne, optional

Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.

Toss squash cubes with olive oil, cinnamon, salt/pepper and the cayenne if using until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

Roast squash, turning once until the edges are lightly browned and centers are tender, 40 to 45 minutes.

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