ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR AND CAYENNE

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR AND CAYENNE image

Yield 4 people as side dish

Number Of Ingredients 6

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil (I use butter)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Dash cayenne, optional

Steps:

Heat oven to 425º F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne 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: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes or less depending on size of cubes.