Roasted Butternut Squash with Cinnamon and Brown Sugar

Ingredients

Butternut squash, peeled and cut into 2-inch cubes	40 pounds
Butter, melted	2 pounds
Brown sugar	4½ cups
Salt, kosher(2 tablespoons, 2 teaspoons)	2.67 tablespoons
Cinnamon	3 tablespoons
Pepper, blackto taste	1¼ teaspoons

Instructions

1. Add squash to a parchment-covered or oil sprayed–sheet pan. (10 lb capacity per pan.)
2. Cut any extra large pieces, so the size of squash pieces are similar.
3. Melt the butter in a small pot, then add the brown sugar, salt, cinnamon and pepper. Mix to combine thoroughly.
4. Equally divide the butter mixture among pans, then stir until squash is well coated.
5. Roast, uncovered, until cooked through and lightly browned.Convection oven: 350°F about 20-30 minutesConventional oven: 375°F about 30-35 minutes

Recipe Notes

CCP: Heat to 140°F or higher.

CCP: Hold for hot service at 140°F or higher.

Preparation Tips
Butternut Squash: Readily available peeled and halved or diced.