Roasted Cinnamon Butternut Squash
A veggie even the kids will love! Sweet!
3 pounds butternut squash; peeled, Halved lengthwise, seeded, and cut into 1” cubes.
Salt and freshly ground black pepper
6-8 tablespoons butter
1 1/2 tablespoons finely chopped fresh sage
2 tablespoons sugar
3 teaspoons cinnamon
¼ cup molasses
¼ cup balsamic vinegar
Preheat the oven to 400 degrees.
Line a baking pan with aluminum foil (this helps with the clean-up). Place the peeled and cut squash in a large bowl and season with salt and pepper to taste.
In a medium saucepan, melt the butter over medium-high heat. Once the butter is melted, remove from the heat and immediately add the sage, sugar, 1 teaspoon of the cinnamon, molasses and vinegar. Quickly mix and then return to medium-low heat to simmer 2-3 minutes.
Pour the butter mixture over the squash in the bowl and toss to coat. Next, spread the squash in a single layer on the baking sheet lined with tinfoil. Sprinkle with remaining cinnamon. Roast, tossing periodically, for about 1 hour or until the squash is tender and caramelized. Serve immediately.
Makes 6-8 servings.
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