1 Each Butternut Squash 1/2 Tablespoon Ground Cumin 1/2 Tablespoon Cinnamon, ground 1 1/2 Tablespoon Black Pepper 2 Tablespoon Kosher Salt 1/4 Cup Canola Oil
Peel and remove seeds from butternut squash. Cut half inch off the bottom. Cut the squash into 1/2 inch slabs (lengthwise). Mix all ingredients in a bowl, coat butternut squash slabs in the mix. Line a sheet pan with parchment paper, spread butternut squash slabs on it (ensure none overlap). Bake for 13 minutes at 400 Degrees, make sure not to overcook, squash should be tender but not mush.