Ingredients:

  • 1 large (1130g) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cubed squash, olive oil, pure maple syrup, salt, cinnamon, and pepper. Toss thoroughly until every cube is coated.
  2. Line a sheet pan with parchment paper. Spread the squash in a single layer, ensuring the pieces aren't touching. Roast for 20–25 minutes, flipping the pieces with a spatula halfway through to ensure even browning.
  3. Remove from the oven when the edges are mahogany-colored and the centers feel tender. Let the squash rest on the pan for 5 minutes to allow the glaze to set.