Maple Cinnamon Butternut Squash

Cinnamon Maple Butternut Squash

Ingredients

-4 ish cups cubed and peeled butternut squash -1 Tablespoon Olive Oil -1 Tablespoon Maple Syrup -1/4 teaspoon salt -1/4 teaspoon cinnamon (spice pack) OPTIONAL: A pinch of cayenne pepper (spice pack)

Directions

Preheat oven to 425 degrees Peel squash and cut into cubes (see notes) In a medium sized bowl, toss squash cubes, olive oil, maple syrup, salt and spices until well coated. Line a baking sheet with aluminum foil Spread the butternut cubes in a single layer onto your baking sheet Roast for about 30 minutes until the largest pieces are tender enough to easily poke with a fork Remove from the oven and turn on the broiler. Broil squash cubes for 1-2 minutes until tops are golden brown. Enjoy!

Notes

Easiest way I’ve found to do this is I cut the squash in half through the middle, cut off the stem and bottom, and then with my vegetable peeler carefully peel the squash. Then I cut them lengthwise and scoop out the seeds before chopping into cubes. Much more manageable for me and my limited knife skills!