Cinnamon scented butternut squash recipe

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  • Yield: 4 Servings
  • Total Time: 1 Hour 15 Minutes


  • 1.3 kg butternut squash, peeled, seeds removed, and cut into 4 cm cubes
  • 2 tablespoons solid cooking fat, melted
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon sea salt
How to Make It
  1. Preheat the oven to 200°C.
  2. Place the butternut squash in a large bowl and combine with the cooking fat, cinnamon, ginger and salt, stirring to coat evenly.
  3. Place in a baking dish and cook for 1 hour, or until completely tender, making sure to stir every 20 minutes or so. Serve warm.

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