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.
Roasted Butternut Squash
- 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
- 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.