Ingredients
Scale
- 1 large butternut squash (acorn squash and root vegetables can be substituted)
- 1 1/2 teaspoons crushed red pepper – reduce to adjust the heat
- 2 teaspoons sage (poultry seasoning can be substituted)
- 3/4 teaspoon cinnamon
- 1 Tablespoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- Olive oil
Instructions
- Preheat your oven to 350°F.
- Line roasting pan with parchment paper for easy cleanup.
- Halve the butternut squash, remove the seeds, and peel.
- Cut the squash into slices or chunks.
- Place the squash in one layer in a roasting tray.
- Sprinkle liberally spread with rub, covering well.
- Drizzle with olive oil.
- Cover tightly with foil and bake for 30 minutes, until the the squash is soft.
- Remove the foil and roast for another 10 minutes until the squash is golden and crisp.
- Prep Time: 20 min
- Cook Time: 40 min
Keywords: roasted rubbed butternut squash, roasted butternut squash, butternut squash, rub