Ingredients:

  • 1 large (approx. 3 lb) butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Put your 1 inch squash cubes into a large mixing bowl. Note: Keep them uniform so they cook at the same rate.
  3. Drizzle the olive oil and maple syrup over the squash.
  4. Sprinkle in the cinnamon, salt, and pepper. Toss everything with a spoon until the cubes are glistening.
  5. Spread the squash on the pan in a single layer. Note: Leave space between pieces so they don't steam.
  6. Bake for 15 minutes.
  7. Use a spatula to flip the cubes. This ensures they brown on all sides.
  8. Bake another 10-15 minutes until the edges are mahogany colored and tender.
  9. Remove from oven. Immediately sprinkle with chopped rosemary and flaky sea salt while the oil is still bubbling.