Cinnamon Roasted Butternut Squash

  • 1 inch large butternut squash peeled and cut into 1cubes (about 8-9 cups)
  • 2 tablespoon olive oil
  • 2 tablespoon brown sugar
  • 2/3 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Optional: dash cayenne
  1. Preheat oven to 425 degrees
  2. Preheat oven to 425 degrees
  3. Place aluminum foil on two large baking sheets
  4. Mix the brown sugar, cinnamon and salt together
  5. Toss the butternut squash cubes into the olive oil then in the seasoning mixture until they are coated well
  6. Place coated butternut squash on the baking sheet in a thin layer (spread out evenly between the two baking sheets)
  7. Place baking sheets in the over
  8. Flip the squash after 20-25 minutes
  9. Cook for about 40-45 minutes total (until edges are lightly brown and the centers are tender)

Serving: 1 cup: 95 calories, 2 grams protein, 18 grams carbs, 3 grams fat