Roasted Butternut Squash
(I threw this together one night and it came out so good! It became a staple from fall through winter.)
Ingredients
– butternut squash (fresh tastes better than the pre-packaged cubed)
– salt & pepper
– whole nutmeg
– cinnamon
– extra virgin olive oil
Directions
– Preheat oven to 425 degrees.
– For butternut squash: Wash and dry. Cut off the ends. Peel. Cut in half
lengthwise. Scoop the seeds out. Slice horizontally into 1 inch strips.
Cube the strips.
– Place squash onto sheet pan.
– Sprinkle with salt & pepper.
– Using a micro plane, grate nutmeg over all the squash.
– Sprinkle very generously with cinnamon, covering every piece.
– Drizzle with olive oil, mix with clean hands and lay out single layer evenly in
pan.
– Bake for 45 minutes.