Ingredients:

  • 1 medium butternut squash (approx. 2-3 lbs), peeled and cubed
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (4g) fresh sage, finely chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) freshly cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash and cut into consistent 1-inch (2.5cm) cubes.
  3. Pat the squash cubes dry with a paper towel to remove excess moisture.
  4. In a large mixing bowl, whisk together the olive oil, maple syrup, salt, pepper, and minced garlic.
  5. Toss the squash cubes into the mixture, stirring until every piece is glistening and fully coated.
  6. Fold in the finely chopped fresh sage.
  7. Spread the cubes in a single layer on the prepared baking sheet, ensuring no two pieces are touching.
  8. Roast for 25-30 minutes, flipping the cubes once halfway through, until edges are deep mahogany-brown and centers are tender when pierced with a fork.