Roasted Butternut Squash With Brown Sugar And Cayenne

• 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
• 2 tablespoons olive oil (I use butter)
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• Dash cayenne, optional

1. Heat oven to 425u0b0 F and line two large baking sheets with aluminum foil.
2. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated.
3. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
4. Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes or less depending on size of cubes.

butternut squash, olive oil, brown sugar, ground cinnamon, kosher salt, cayenne

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-with-brown-sugar-and-cayenne-52656941 (may not work)