Cinnamon Roasted Squash
This recipe is intended for Butternut Squash but can be substituted for any winter squash except spaghetti squash.
1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Heat oven to 425 degrees F and line one large baking sheet with aluminum foil.
Toss squash cubes with olive oil, brown sugar, cinnamon, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. **Farm Tip: Use two cookie sheets if they're too crowded, so they get nicely browned and not lumped together.
Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes.