Roasted Butternut Squash

There always seems to be a glut of something in a garden!  The tomatoes are slowing down - in fact they've almost stopped.  Whew!  But now there are a lot of butternut squash to deal with.  Fortunately, they'll keep throughout the winter but as my husband is not a squash lover, I need to find ways to cook it so that he'll eat some.  Squash is so good for you!

Today I tried Roasted Butternut Squash.  As it's virtually candied (caramelized!) I'm sure he's going to make an exception for this one.

First the squash must be peeled, seeded and cut into 1" cubes.

Next it's mixed together with oil, brown sugar and spices.

Finally the squash cubes are spaced out on a cookie sheet lined with foil (for easy cleanup) and baked.  Make sure the cubes are spaced out.  If not they'll steam rather than bake and you won't get the caramelization.  The resulting delicious little morsels are good hot or even cold the next day.  Worth a try!


Roasted Butternut Squash

1 squash; peeled, seeded and cut into 1" cubes
2 Tbsp olive oil
2 Tbsp brown sugar
1/2 tsp cinnamon
1 tsp salt

Mix squash cubes with oil and spices.  Space out on a foil-lined cookie sheet.  Bake at 425F for 40 to 45 minutes.