Ingredients

The following ingredients have 2 Servings
  • 1 large butternut squash (, about 3 lbs, peeled, seeded and cut into 1-inch cubes)
  • 1 1/2 tablespoons avocado oil (OR olive oil)
  • 1-2 teaspoons pure maple syrup (, to taste (leave out for Whole30))
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon fine grain sea salt (, or to taste)
  • 1/2 teaspoon freshly ground black pepper (, or to taste)
  • fresh chopped parsley, thyme and / or sage (, for garnish)
  • 1/2 - 1 teaspoon any of these seasonings or herbs to taste: dried or fresh rosemary, thyme, garlic powder, Italian seasoning or oregano

Instruction

  • Preheat the oven to 400F and line a large baking sheet (or 2 as needed) with parchment paper. Set aside
  • Peel the butternut squash with a vegetable peeler, cut the squash down the middle, lengthwise and remove the seeds and pulp. Then cut into 1-inch cubes.
  • Add the butternut squash cubes to a large baking sheet or a large mixing bowl. Drizzle with oil then sprinkle with ground cinnamon, maple syrup and salt and pepper and any extra optional seasonings, to taste. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated. Arrange the squash cubes in an even layer (being careful not to overlap - working in batches as needed) on the prepared baking sheet. 
  • Roast the butternut squash for about 30-35 minutes (or more depending on the size of your squash) until the squash is tender and golden brown with carmelized edges, using tongs to flip the squash and rotating pan half-way through. Season with more salt and black pepper, to taste.
  • Transfer to a plate or serving bowl, garnish with fresh herbs if desired and serve warm.