Maple Roasted Butternut Squash

Hi everyone! I want to thank everyone for their sweet comments on my last post! Now I have something sweet AND savory to share with you. I'd only ever had butternut squash mashed, but I thought it might be really good cut into cubes and roasted too, and it WAS! I love this stuff. I think the only thing I would do differently next time is cut the cubes bigger, because they shrunk so much by the time they were done. I served these alongside pork chops, which I will share the recipe for those with you another day..so in the meantime, enjoy this beautiful fall dish!

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Ingredients:

1 Butternut Squash

2 Teaspoons Extra-Virgin Olive Oil

1 Tablespoon Maple Syrup

1 Teaspoon Salt

1 Teaspoon Freshly Cracked Black Pepper

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Directions:

Cut up your squash into cubes, making sure to remove the skin as you go, you can either peel it with a vegetable peeler, or just cut the skin away, which is what I did and that worked perfectly as the squash is a little odd shaped to peel with a peeler. Also, you can easily remove the seeds and pulp by simply scraping it out with a spoon. Place your cubes in a bowl and pour on your olive oil and maple syrup, and sprinkle in your salt & pepper and mix everything well. Pour squash out onto a cookie sheet and bake in a pre-heated 375 degree oven for 20-30 minutes, all depending on how big you cut your squash.