Ingredients:

  • 3 lbs butternut squash
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg

Instructions:

  1. Peel the squash and remove the seeds. Cut the flesh into uniform 1-inch pieces for cubes, or slice lengthwise and scoop seeds for halves.
  2. In a large bowl, toss the squash with avocado oil, salt, and pepper.
  3. Whisk together maple syrup, cinnamon, and nutmeg; drizzle over the squash and toss until evenly coated.
  4. Spread squash in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes for cubes (flipping halfway) or 45–60 minutes for halves until mahogany-colored and tender.