Roasted Butternut Squash

INSTRUCTIONS

• Preheat oven to 400˚.
• Use the tip of a knife to poke holes all over the squash. Microwave for 5 minutes.
• Using a pot holder or clean kitchen towel, remove squash from the microwave. Allow to cool slightly.
• Use a vegetable peeler or a sharp knife to remove the skin.
• Cut squash in half. Scoop out the seeds.
• Cut squash into ½-inch cubes.
• Add squash to a large mixing bowl. Add oil, cinnamon and salt. Stir to coat.
• Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
• Spread squash in an even layer on the baking sheet. Roast squash for 20 minutes.