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Recipe: Roasted butternut squash with honey

Recipe: Roasted butternut squash with honey
Posted on 10/08/2019
cubes of roasted butternut squashEarthy, nutty winter squash makes a fuss-free side dish that is both healthy and delicious.


1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1” cubes
1 ½ tablespoons extra-virgin olive oil
2 tablespoons honey
1 teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon chopped fresh rosemary or thyme


Preheat the oven to 400 degrees. Generously grease two baking sheets with oil.

Mix salt, cinnamon and pepper in a small bowl. Place the squash cubes in a large bowl. Drizzle with olive oil and honey, then sprinkle the mixed spices over the top. Toss to coat, then divide between the two baking sheets, discarding and excess liquid that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.

Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes.

Remove from the oven and sprinkle with fresh herbs. Serve warm. 

Published Oct. 8, 2019