Serves: 8
Total Calories: 1,013
Prep time:
Cook time:
Total time:
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
This Cinnamon Butternut Squash recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.
