Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 lb delicata squash, seeded and sliced into half-moons
  • 1 lb acorn squash, seeded and cubed
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried sage
  • 1/4 tsp cinnamon
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Prepare the squash: peel the butternut squash and cut into 1-inch (2.5cm) cubes; seed the delicata and acorn squash and cut into slightly larger 1.25-inch (3cm) chunks.
  3. In a large mixing bowl, combine the olive oil, maple syrup, salt, pepper, sage, and cinnamon.
  4. Add the cubed squash to the bowl and toss thoroughly until every piece is evenly coated with the glaze.
  5. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not overlapping.
  6. Roast for 40–45 minutes, using a spatula to flip the pieces halfway through (around the 20-minute mark), until the edges are mahogany-colored.
  7. Remove from the oven and finish by drizzling with fresh lemon juice and sprinkling with chopped fresh parsley.