- 1 butternut squash, peeled, seeded and cut into “fingers”, about 1/2″ thick and 3″ long
- 2-3 tablespoons olive oil
- 1/2- 1 teaspoon cinnamon (or to taste)
- 1/2-1 teaspoon salt
- Toss the squash with olive oil, cinnamon and salt in a large bowl to coat. Spread evenly in a 9×13 baking pan. Roast at 400 F for about 30 minutes (more or less), stirring occasionally, until tender and caramelized, golden brown. Serve immediately.