A simple but delicious butternut squash recipe perfect for fall.
1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Heat oven to 425º F and line two large baking sheets with aluminum foil or parchment paper.
Toss squash cubes with olive oil, honey, cinnamon, and salt until well coated. Place coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender, about 40 to 45 minutes. Check the squash every so often to make sure they are not roasting quicker than expected.