Cinnamon Roasted Butternut Squash/Pumpkin

Cinnamon Roasted Butternut Squash/Pumpkin 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 lbs or 8 cups, cubed) 2 tablespoons olive oil 1 tsp ground cinnamon A sprinkling of salt and pepper Dash cayenne, optional Prepare Squash: Heat oven to 425 degrees and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, cinnamon, salt/pepper and the cayenne if using 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. Roast squash, turning once until the edges are lightly browned and centers are tender, 40 to 45 minutes.