Four Ingredient Roasted Butternut Squash

Few side dishes are easier than this one. This recipe for roasted butternut squash has four ingredients (not including salt) but is a powerhouse of flavor because just a little olive oil, cinnamon and cayenne pepper are enough. And ….. it also goes with: meat, poultry, fish or other vegetarian dishes. Roasted Butternut Squash 1 small butternut squash 2 teaspoons olive oil salt 1/4 teaspoon ground cinnamon pinch or two cayenne pepper Preheat the oven to 425 degrees. Cut the squash in half and scoop the seeds. Peel the halves and cut them into small chunks. Place on a cookie sheet. Pour the olive oil on top and toss the squash to coat each pieces. Sprinkle with salt, cinnamon and cayenne. Roast for 25 minutes. Makes 4 servings

Few side dishes are easier than this one.

This recipe for roasted butternut squash has four ingredients (not including salt) but is a powerhouse of flavor because just a little olive oil, cinnamon and cayenne pepper are enough.

And ….. it also goes with: meat, poultry, fish or other vegetarian dishes.

Roasted Butternut Squash

1 small butternut squash

2 teaspoons olive oil

salt

1/4 teaspoon ground cinnamon

pinch or two cayenne pepper

Preheat the oven to 425 degrees. Cut the squash in half and scoop the seeds. Peel the halves and cut them into small chunks. Place on a cookie sheet. Pour the olive oil on top and toss the squash to coat each pieces. Sprinkle with salt, cinnamon and cayenne. Roast for 25 minutes. Makes 4 servings