Saturday, November 17, 2012

Cinnamon Squash

It's that time of year again. The time of year when our farm box includes a delicious type of squash each week. We tried this for the first time about a month ago, and have made it many times since. In fact, when I attempted another squash recipe David asked for this one again!

1 large butternut squash, cubed
1/4 cup honey
3 tablespoons olive oil
3/4 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat the oven to 400. 
Toss the squash with the maple syrup or honey and oil. 
Stir the salt and ground cinnamon together. 
Arrange the squash in a single layer on a foil-lined baking sheet. 
Sprinkle the cinnamon-salt mixture over it, and then roast it stirring once, for 35-40 minutes.

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