Butternut squash is another fall favorite of mine. It’s great source of vitamin A, vitamin C, potassium and fiber. This versatile vegetable is great in soups, as a side, mashed, roasted, or stuffed.
1 large butternut squash
~3 Tbsp pure maple syrup, just enough to coat
1 1/2 tsp cinnamon
Salt & pepper to taste
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
- Peel butternut squash and remove seeds. Cut the squash into 1-inch cubes and place in large mixing bowl.
- Add just enough maple syrup to coat the squash then add cinnamon and salt and pepper and toss to mix.
- Transfer the squash to the prepared baking sheet and bake for 35-40 mins, tossing about halfway through.