Cinnamon Butternut Squash
| Categories: | Sides Vegetables |
| Submitted by: | Bethany Meierdiercks |
| Preheat: | 375 |
| Serves: | 4
|
| Prep time: | 5 min |
| Cook time: | 45 min |
| Total time: | 50 min |
Ingredients
| 1 med | butternut squash (2-3 lb) |
| 2 tbsp | butter |
| 1 tsp | cinnamon |
| 1-2 tbsp | maple syrup |
| dash | sea salt |
Steps
- Preheat oven to 375 degrees
- Split and seed butternut squash. Grease the skin skin with a little olive oil. Place flesh-side down in casserole dish
- Add 1-2 cups of water to casserole dish. Roast the squash at 375 until tender and easily pierced with a fork. About 40-60 minutes
- Remove squash from the oven and allow to cool slightly
- Spoon out the squash's flesh and place in bowl with butter, maple syrup, salt, and cinnamon.
- Process with an immersion blender until smooth. Serve warm