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This Cinnamon Roasted Butternut Squash recipe is super simple but filled with wonderful flavors. Butternut Squash is a delicious Autumn food and it goes with pretty much any meal. I really enjoy making it this way, since you don’t have to peel the squash which can be a real hassle. I will admit cutting it in half took a little work, but once that part is done, you are good to go!


1 Butternut Squash
1 tablespoon of brown sugar
1 tablespoon of cinnamon
1 tablespoon of honey




Preheat oven to 425 degrees, slice your squash in half and remove membranes and seeds. On a lined sprayed baking sheet, sprinkle each half of squash with brown sugar, cinnamon and honey. Roast for 45-55 minutes depending on how done you like your squash. I like mine soft, so 55 minutes worked well for me. I personally think just eating it out of the shell is the best. Enjoy! Makes 2 servings.

Be sure and PIN our Cinnamon Roasted Butternut Squash for later: the-southern-lady-cooks-cinnamon-roasted-butternut-squash

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  1. Thank you for the great recipe. I just cut it in slices, because I wanted it as a desert.I served it with walnut-vanilla ice cream. I wished you could have seen the faces of my guest.

  2. Love your recipes. Ones I have tried have been delicious. Do you have any suggestions as to how best to fry pork chops?

  3. I have cooked this on both saturday and sunday and it was delicious, thank you. What i did on sunday was to mix some custardpowder, 1 x teaspoon custard + 2 tablespoon honey and it was more delicious.

  4. Your recipes are always so delish…thanks for all your hard work that it takes to bring them to us..

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