Roasted vegetables are probably my favorite side dish and I recently began adding butternut squash to the rotation on a pretty regular basis. It's a great lower carb option that I like to use instead of potatoes. While you can roast it with almost any spice blend, I think it pairs perfectly with cinnamon and nutmeg. If you aren't watching carbs, you could add maple syrup or brown sugar as well.
Cinnamon Roasted Butternut Squash
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Preheat the oven to 400 degrees. Carefully peel and chop the squash into 1 inch cubes.
Toss with olive oil, cinnamon, nutmeg, salt, and pepper.
Lay out in one single layer on a baking sheet. I cover mine in foil for easier clean up. Bake for 25-30 minutes or until squash is tender. Taste and season as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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