Cinnamon Roasted Butternut Squash

• 2 cups butternut squash (peeled and cut into cubes) (300g)
• 1 teaspoon olive oil
• 2/3 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• Optional: dash cayenne

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• Preheat oven to 425 degrees
• Place aluminum foil on one large baking sheet
• Mix the cinnamon and salt together
• Toss the butternut squash cubes into the olive oil then in the seasoning mixture until they are well coated
• Evenly spread out coated butternut squash on the baking sheet in a thin layer
• Place baking sheet in the oven
• Cook for 20-25 minutes and then flip
• Cook for an additional 20-25 minutes or until edges are lightly brown and the centers are tender

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