Can you believe that despite my love of all things fall, this is the first year I've really gotten into squash? I've been eating acorn and butternut squash since it came into season. I can't believe I missed the memo on this.
When we went to Whole Paycheck recently, Tim found some roasted butternut squash that he liked and we bought it, but I realized I could make it at home fairly easily. Here's our home-made version.
Cinnamon Roasted Butternut Squash Recipe
1 butternut squash, seeds removed and peeled, then chopped into bite-sized pieces
1/4 cup canola oil
2 Tablespoons ground cinnamon
3/4 Tablespoon cumin
2 teaspoons kosher salt
Pepper to taste
Preheat the oven to 450 degrees.
In a large bowl, whisk together the oil, spices, salt and pepper. Add the butternut squash and toss to coat. This might take some work, depending on how big of a bowl you use.
Pour the squash out into a single layer onto two baking sheets, leaving plenty of space between the pieces. Air flow is what creates browning, so give it some room to breathe.
Bake for 10 minutes, then turn all the pieces over and bake for another 5 to 7 minutes, or until the pieces are cooked through but not soft. Add additional salt, if desired.