Candied Butternut Squash
- 2 1/4 pound butternut squash; halved, seeded, peeled, and cut into small 1/2″ chunks.
- 6 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon of ground cinnamon
Preheat oven to 375º. Place squash in a 8 x 8 x 2 inch glass baking dish. Drizzle with butter, toss to coat. Blend sugar and cinnamon, mix into squash. Bake until squash is tender, about 35-50 minutes depending on freshness of squash.