AuthorMarla MeridithYou will love this Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon recipe for the holidays! Enjoy as a side dish or add to a salad or grain for a main course.
Pre heat oven to 375˚ F
Prepare a baking sheet with tin foil.
Pierce the butternut squash with a sharp knife several times. Place on a plate and microwave on high for 5 minutes, or until just soft enough to peel and cut into. Peel the squash. Cut into 1/4 inch round slices, discarding any seeds.
In a small bowl, combine the sugar, cinnamon and salt.
Place the squash on a single layer on the baking sheet, drizzle the 1/2 butter over the top.
Sprinkle 1/2 of the sugar mixture over the squash.
Flip the squash and drizzle the other half of the butter and sugar mixture over the top.
Bake for about 35 minutes or until the squash is tender. Sprinkle on a little more brown sugar and nuts to finish. Serve hot.
Ingredients
Directions
Pre heat oven to 375˚ F
Prepare a baking sheet with tin foil.
Pierce the butternut squash with a sharp knife several times. Place on a plate and microwave on high for 5 minutes, or until just soft enough to peel and cut into. Peel the squash. Cut into 1/4 inch round slices, discarding any seeds.
In a small bowl, combine the sugar, cinnamon and salt.
Place the squash on a single layer on the baking sheet, drizzle the 1/2 butter over the top.
Sprinkle 1/2 of the sugar mixture over the squash.
Flip the squash and drizzle the other half of the butter and sugar mixture over the top.
Bake for about 35 minutes or until the squash is tender. Sprinkle on a little more brown sugar and nuts to finish. Serve hot.
