Roasted Butternut Squash with Cinnamon
This is a great recipe for low-sodium diets. Nutritional
information per serving: 370 calories, 6g fat, 15mg
cholesterol, 40mg sodium, 84g carbohydrates, 7g protein
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
Makes 6 servings.
![Roasted Butternut Squash with Cinnamon](https://www.tabasco.com/wp-content/uploads/2017/04/4543-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4543-640x358.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4543.jpg 840w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
1 large (2 1/2-pound) butternut squash
3 tablespoons unsalted butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 400°F.
Peel, seed and cut squash into 1-inch cubes. Transfer to a large bowl. Melt butter in a small saucepan. Stir in brown sugar, TABASCO® Sauce and cinnamon. Pour on top of squash and mix well. Transfer to baking dish, arranging in a single layer. Cook for 25-30 minutes or until tender, turning once.