Ingredients:

  • 1 medium (2 lb / 900g) butternut squash, peeled and cubed
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) fine sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper. Peel the squash and dice it into uniform 1-inch (2.5cm) cubes.
  2. In a large mixing bowl, combine the olive oil, maple syrup, cinnamon, salt, and pepper. Add the squash cubes and toss vigorously until every piece is glistening and evenly coated.
  3. Spread the squash in a single layer on the baking sheet, ensuring the cubes aren't touching to prevent steaming. Roast for 25–30 minutes, flipping once halfway through.
  4. Remove from the oven when the edges are mahogany-colored and the centers are tender. Let them rest on the pan for 3 minutes to allow the glaze to set.