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Roasted Butternut Squash

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2 Tbsp. Butter
2 pounds fresh butternut squash chunks (buy peeled and cut from the produce dept)
1 ½ Tbsp. Mansmith’s Cinnamon Stuff
½ tsp. salt

Heat oven to 350ºF. Put butter in a foil-lined, rimmed pan and place in oven until melted.
Remove pan from oven and add squash and seasonings. Toss to coat and spread into an even layer. Roast 30 minutes, tossing once or twice, until squash is tender.