Few side dishes are easier than this one.
This recipe for roasted butternut squash has four ingredients (not including salt) but is a powerhouse of flavor because just a little olive oil, cinnamon and cayenne pepper are enough.
And ….. it also goes with: meat, poultry, fish or other vegetarian dishes.
Roasted Butternut Squash
1 small butternut squash
2 teaspoons olive oil
salt
1/4 teaspoon ground cinnamon
pinch or two cayenne pepper
Preheat the oven to 425 degrees. Cut the squash in half and scoop the seeds. Peel the halves and cut them into small chunks. Place on a cookie sheet. Pour the olive oil on top and toss the squash to coat each pieces. Sprinkle with salt, cinnamon and cayenne. Roast for 25 minutes. Makes 4 servings