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Savory Roasted Butternut Squash
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Ingredients:
| 1 Butternut Squash |
| 2 Tbsp Olive Oil |
| 1-2 Tbsp Maple Syrup |
| 1 Tsp Ground Cinnamon |
| 1 Tsp Salt |
| 1/2 Tsp Black Pepper |
| 1 Tsp Dried Thyme |
Directions:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Use a vegetable peeler to peel the skin off the squash. Remove as much of the “white” part as you can, you only want the orange part inside.
- Cut in half, lengthwise, and scoop out the pulp and seeds.
- Slice the squash into bite sized pieces, about 1-inch in size. Add to a bowl.
- Add the olive oil and maple syrup and toss to coat. Add the cinnamon, salt, pepper, and thyme, and toss to coat.
- Pour onto the baking sheet and spread in an even layer.
- Roast for 40-45 minutes, stirring halfway, until tender and cooked through. The squash is done when easily pierced with a fork. Serve immediately.
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