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Cinnamon Butternut Squash

Serves: 8
Total Calories: 1,013
Prep time:
Cook time:
Total time:


2 medium (2 lb) butternut squash
10 sprinkles ground cinnamon


1. Preheat oven to 375°.
2. Slice squash in half lengthwise, and scoop out the seeds. Sprinkle cinnamon into the squash.
3. Place cut side down on a cookie sheet and add about 1/2 cup of water to the pan. (This helps keep it moist without having to add butter to the squash.) Bake 1 hour.
4. Scoop squash out and into a bowl. Mash with a fork. Sprinkle with additional cinnamon if desired. (Brown sugar can be added, but taste it first. Sometimes the squash is so naturally sweet, it doesn’t need it!)

Tastes great with:
Mexican LaZonya

Nutritional Facts:

Serves: 8
Total Calories: 1,013
Calories from Fat: 1

This Cinnamon Butternut Squash recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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