- 1¼ lbs butternut squash, peeled and diced into ¾-inch cubes
- ½ tbsp olive oil or coconut oil
- 2½ tbsp pure maple syrup
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 400° F. In a large bowl, toss the cubed butternut squash with oil, maple syrup, salt and fresh ground pepper.
Place the mixture into a baking dish and cover with foil. Roast the squash for 25 minutes.
Pull the dish from the oven and remove the foil. Turn the squash, then bake for an additional 15 minutes until fork tender.
Makes 4 servings.
Serving size: ¾ cup
Recipe courtesy of www.skinnytaste.com