Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 3/4 pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper until every piece is evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not crowded to prevent steaming.
  4. Roast in the oven for 15–18 minutes until the edges begin to turn golden brown and the squash is fork-tender.
  5. While the squash roasts, whisk together the maple syrup, cinnamon, and ground ginger in a small bowl.
  6. Remove the pan from the oven, drizzle the maple glaze over the squash, and toss quickly with a spatula to coat.
  7. Return to the oven for another 5–7 minutes until the glaze is bubbling and the squash has reached a deep mahogany color.