Ingredients:

  • 3 lb butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Ensure the oven rack is in the center position.
  2. In a large mixing bowl, combine the cubed squash, olive oil, maple syrup, salt, pepper, and cinnamon. Toss vigorously until every cube is evenly coated.
  3. Spread the cubes across the two baking sheets, ensuring no two pieces are touching to allow for proper airflow.
  4. Roast for 25–30 minutes, using a spatula to flip the cubes halfway through for uniform caramelization.
  5. Remove from the oven when edges are browned and centers are tender. Let the squash rest for 5 minutes to set the glaze.