Cinnamon Roasted Butternut Squash
1 Large Butternut Squash
1 tsp Black Pepper
1 tsp Salt
1 tsp Cinnamon
2 Tbsp Brown Sugar
3 Tbsp Vegetable Oil
Pierce with a fork all over the squash.
Microwave for 4 minutes.
Cut off both ends.
Peel it with vegetable peeler.
Cut into quarters.
Cut into wedges and then about 1 inch cubes.
Pour in vegetable oil and add all of the spices.
Mix well.
In a single layer transfer the squash onto a baking sheet.
Roast on 450* for about 30-35 minutes or until fork tender.
