Cinnamon Maple Roasted Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Nutmeg, ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on fivehearthome.com

Description

Directions

• Position the rack in the center of the oven and preheat oven to 425°F. Line a large, rimmed baking sheet with heavy-duty foil and set aside.
• Using a large, sharp knife, carefully slice off a thin piece from the top and bottom of the butternut squash (to give it stability). Using a large, heavy-duty vegetable peeler, remove the skin. Cut the squash in half horizontally, where the thinner neck meets the round base. Cut the base piece in half vertically, exposing the seeds. Use a spoon to scoop and scrape out the seeds. Cut all of the squash flesh into 1-inch cubes and set aside.
• In a large bowl, whisk together the maple syrup, coconut oil, cinnamon, nutmeg, and salt. Add the cubed squash and toss until evenly coated. (Alternatively, you may shake all of the ingredients together in a gallon-sized plastic baggie.) Spread out the squash on prepared baking sheet into a single layer. Sprinkle with freshly ground pepper, if desired.
• Roast squash for 25 minutes. Use a metal spatula to carefully flip cubes over; roast for 15 to 20 minutes more (checking frequently) or until squash is tender with golden edges. Serve immediately.