Maple Roasted Butternut Squash

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.