Roasted Butternut Squash

I purchase pre-diced, pre-washed butternut squash packages at the store. I do splurge on this because its a tricky squash to cut and I enjoy having my fingers intact. It’s also a huge timesaver. Two of these 13 oz. packages fit on one large sheet pan. You can certainly chop a butternut squash if you prefer as it will save money.

Ingredients:
1 medium to large butternut squash (or two packages of pre-chopped butternut squash)

Extra virgin olive oil

Coarse Kosher salt

Black pepper

Ground cinnamon OR fresh rosemary (optional but highly suggested)

Directions:
1. Preheat oven to 400F.
2. Spread out the squash evenly onto the pan.

3. Drizzle olive oil, sprinkle salt and pepper, then toss to combine. Add the chopped fresh rosemary here if you would like.
4. Bake for about 30 minutes in the oven.
5. Optional: Sprinkle cinnamon after roasting if not using rosemary.