Roasted Butternut Squash Recipe

🧂 Ingredients

• 1 large butternut squash

  (about 3 lbs) peeled, seeded, and cut into 1-inch cubes
• 1 ½ tablespoons extra-virgin olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 2 teaspoons chopped fresh sage

  plus more to roast alongside the butternut

Instructions

• 1 Preheat the oven to 400℉. Grease two baking sheets with nonstick cooking spray
  or line with parchment paper. Position oven racks in the upper and lower thirds
  of your oven.
• 2 Peel the squash and remove the seeds, then chop into 1-inch pieces and set
  aside.
• 3 In a large bowl, add the olive oil, maple syrup, salt, cinnamon, and pepper and
  whisk together until smooth. Add the butternut squash and toss to coat.
• 4 Spread the butternut in a single layer on the prepared baking sheets, discarding
  any remaining liquid in the bottom of the bowl. Be sure the cubes don't overlap.
• 5 Place the pans in the oven and bake for 15 minutes. Remove and turn the squash
  over with a spatula, switch the pans from top to bottom rack, and bake for 10 to
  15 minutes more or until tender. Remove from the oven, toss with fresh sage, and
  serve warm!

Nutrition Info