Cinnamon Roasted Butternut Squash

We had a up and down weekend. The weather has been amazing. I had a wonderful walk with my 2 grandsons. The walk ended up taking us 3 hours. My 3 year old grandson loved riding his new bike through the crunchy leaves. I loved listening to the leaves too. It is nice to enjoy the little things. Later in the day, my son had been on a camping trip which included mountain biking. He came home taped up in duct tape. We took him to the doctor and he has a broken collar bone. :( We are very grateful that he was not hurt worse after a bad fall. He is used to being very active, so it will be an adjustment. He will be reading a lot of books. He is a trooper and has handled it very well. I hear the storm is coming tomorrow, so we will enjoy the sunshine while it lasts. :)The finished product!

This is what it looked like prior to baking.

My sister-in-law inspired me to try this recipe. When I looked at the pan it reminded me of candy corn, but this is a much healthier version of candy corn! My daughter was saying she didn't usually like butternut squash, but really liked this. The squash was all gone by the end of the meal. I will be making this again. It is a great harvest time meal.

Ingredients:
1 Butternut squash
Olive oil
Cinnamon
Sea salt (with iodine)

Directions: Preheat oven 350
1.Wash the squash and then peel it with a potato peeler. Cut in half and cut off the stem, and scoop out the seeds. Then cut into cubes. (You can buy it already cubed at Costco as well)

2. Pour in enough oil to completely coat the squash. Shake on cinnamon and salt or salt and pepper. Some herbs would be yummy for another variation.

3. Put in oven and bake, turning a couple times. Cook until desired texture. Should be about 15 minutes.


What's your favorite harvest side?