Ingredients:

  • 1 medium butternut squash (approx 3 lbs), peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1 tsp dried rosemary

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the squash and slice off the top and bottom to create a flat base. Slice the squash in half lengthwise, scoop out the seeds, and cut into 1-inch uniform cubes.
  2. In a large bowl, combine the squash cubes, olive oil, salt, and pepper. In a small ramekin, whisk the maple syrup with the cinnamon and rosemary. Pour the glaze over the squash and toss until evenly coated.
  3. Spread the cubes on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges turn a deep mahogany-brown and the centers are velvety.