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, along with onion and garlic, 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 20-25 minutes, or until the squash is tender.
The flavor is fantastic! And it works equally well with sweet potatoes too.