Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tbsp melted unsalted butter

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: Ensure the rack is in the center for even airflow
  2. In a large bowl, toss the cubed butternut squash with olive oil, sea salt, and black pepper. Note: Coat every side to prevent sticking
  3. Spread the squash in a single layer on a parchment lined baking sheet.
  4. Roast for 20 minutes until the edges are tender and golden. Note: You should smell a mild, nutty aroma
  5. While the squash is roasting, whisk together the maple syrup, cinnamon, and melted butter in a small bowl. Note: The cinnamon should blend fully into the butter
  6. Remove the pan from the oven.
  7. Drizzle the maple mixture evenly over the squash, tossing gently with a spatula to coat. Note: Be careful not to mash the softened squash
  8. Return the pan to the oven for another 10-15 minutes until the syrup bubbles and the edges turn a deep mahogany color. Note: Look for a sticky, glossy sheen