A recipe for a common fall squash variety that can be enjoyed year round
- 1 Butternut Squash
- Cooking Spray
- cinnamon
- salt
- pepper
- Knife
- Spoon
- Sheet Pan
- Preheat oven to 425F
- Rinse outside of squash
- Cut stem of squash off
- Halve squash lengthwise (long ways)
- Scoop out seeds and flesh from cavity of both halves of the squash
- Cut skin off sqaush and cube into 1/2 inch cubes
- Place cubes on sheet pan and spray with cooking spray
- Sprinkle salt, pepper and cinnamon onto squash
- Bake for 30-45 minutes or until roasted and tender