Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 grams)
  • 1/2 teaspoon black pepper (2 grams)
  • 1/4 cup pure maple syrup (60 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/2 teaspoon ground cinnamon (1 gram)
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat) (1 gram)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Peel the butternut squash using a vegetable peeler. Cut off the ends and slice the squash in half lengthwise. Scoop out the seeds and discard. Slice each half into 1/2-inch thick zig-zag or angled pieces.
  3. In a mixing bowl, toss the squash pieces with olive oil, salt, and black pepper until well-coated.
  4. Spread the squash evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
  5. While the squash is roasting, whisk together maple syrup, apple cider vinegar, ground cinnamon, and cayenne pepper in a small bowl.
  6. Remove the squash from the oven and drizzle the glaze over the pieces. Return to the oven and roast for an additional 5-10 minutes, until the glaze is bubbling and sticky.
  7. Remove from the oven and allow to cool slightly before serving. Enjoy warm!