Maple Roasted Butternut Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash (3 pounds
  • 1/2 tsp Sage, dried

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Nutmeg, dried
  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on chocolateslopes.com

Description

Ingredients

• 1 butternut squash (3 pounds)
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon dried sage
• 1 teaspoon dried nutmeg
• salt and black pepper (optional)

Directions

• Preheat oven to 400°F.
• Line a rimmed baking sheet with aluminum foil and spray or coat with olive oil.
• Peel squash and chop into 1-inch cubes.
• In a bowl combine maple syrup, olive oil, sage, nutmeg, pepper and salt. Stir in squash cubes until well coated.
• Add squash cubes in a single layer to the baking sheet.
• Cook for 20 minutes, flip squash, then cook for another 10-15 minutes or until squash is tender.