Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Sriracha chili sauce or more to make it spicier
  • 3/4 teaspoon sea salt
  • 1/4 cup cubed or crumbed feta cheese, optional
  • Fresh herbs for serving like basil or parsley, optional

Instruction

  • Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
  • Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  • Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
  • Serve topped with feta cheese and chopped fresh herbs.