Cinnamon Roasted Butternut Squash

Time to transcribe a scribble note! 

(Well, we made it again so I could take a picture.)

Maybe someday I’ll find my picture of it as well. In the meantime, here's the picture from the original website. However, I do know this makes a great autumn side dish.

Cinnamon Roasted Butternut Squash

Toss cubes of butternut squash with a drizzle of olive oil and maple syrup, and a sprinkle of salt, pepper, and cinnamon. Roast for 30 minutes at 400 degrees. Toss with fresh rosemary before serving.

And if you don’t eat it all, use the leftovers in a frittata made with eggs, bacon, onion, Gruyere cheese, butternut squash and rosemary.