Roasted Butternut Squash

Roasted Butternut Squash

Serves 4 to 6

1 pound “cubed (1-inch)” washed butternut squash
2 tablespoons organic honey
1½ teaspoons sea salt
1 teaspoon freshly cracked pepper
1 teaspoon ground cinnamon
1½ teaspoons herbs de Provence (optional)

Optional Garnish: Italian or flat leaf “chopped” parsley

Preheat oven to 375°F

Lay some foil on a baking sheet or in a ceramic dish. In a large bowl, lightly mix all the ingredients. Add the squash and stir to coat the cubes evenly. Spread the squash out on the baking sheet or dish.

Bake for 40 to 45 minutes or until a fork pushes through the squash with ease. The squash is best when served warm.

Diva Tip:

• Want to make this dish’s preparation even easier? Buy the butternut squash pre-cut, “cubed,” and packaged from the local grocery store.

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