Every time I make this easy side dish I think I’m going to take photos to share here.

And almost every time, I forget.  Or I’m in a hurry.  Or it’s completely dark outside and I don’t want to set up my photography lights.

Finally, I managed to snap a photo.  It’s not great, but it does give me a reason to share this recipe with you.

Really it’s just method more than recipe though.  It’s an easier version of Butternut Squash Skillet, which I love.

But instead of starting it in the skillet, I just toss the cubed squash with olive oil, several shakes of cinnamon, ginger, thyme, salt and pepper.

Then it gets poured onto a baking sheet and popped in the oven at 400 degrees for about 25-30 minutes, or until the squash is tender.

The flavor is fantastic!  And it works equally well with sweet potatoes too.

Print Recipe

Roasted Butternut Squash

Ingredients

• 1 butternut squash cut in cubes
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1/2 tsp thyme
• 1/8 tsp ginger
• salt and pepper to taste

Instructions

• In a large bowl, toss the squash with the oil and seasonings.

  Pour onto a baking sheet and bake at 400 degrees for 25-30 minutes.