Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1 tbsp chopped fresh rosemary

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the squash and slice it into uniform 1-inch (2.5 cm) cubes.
  2. Toss the cubed squash in a large bowl with olive oil, salt, and pepper.
  3. In a small ramekin, whisk together the maple syrup, garlic powder, and cinnamon, then drizzle this mixture over the squash. Toss again until every piece is glistening and fully coated.
  4. Spread the squash in a single layer on a parchment-lined baking sheet, ensuring no pieces are touching.
  5. Roast for 20 minutes, then use a spatula to flip the cubes.
  6. Continue roasting for another 10–15 minutes until the edges are mahogany-colored and the centers are velvety when pierced with a fork.
  7. Stir in the fresh rosemary during the last 2 minutes of cooking.