Cinnamon Roast Pumpkin

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Cinnamon-Roasted-Butternut-Squash-Easy-butternut-squash-recipe.jpg

This recipe takes 2 seconds to prepare and is always a win. There’s nothing like roast pumpkin as a winter warmer, and the cinnamon is very kind to the digestion.

Cinnamon Roast Pumpkin

Serves 4-6 depending on the size of your pumpkin

Ingredients:

  • 1 whole pumpkin - you can use any type - crown butternut etc - with the skin removed and cut into cubes

  • 3T olive oil

  • 2-3 tsp of cinnamon powder

  • Salt and Pepper

Directions:

  1. Preheat the oven to 180 degrees celcius.

  2. Peel the pumpkin and remove the seeds. Cut into cubes approximately 2cm by 2cm.

  3. Place the pumpkin in a roasting dish and use a brush to coat in olive oil.

  4. Dust with cinnamon powder and season with salt and pepper.

  5. Roast for approximately 30mins or until each cube is soft and possibly crispy on the edges.

  6. Serve when hot.