If using maple syrup, line the baking sheet with parchment paper so that the sugar won't burn and stick to the pan.
- 1 butternut squash, peeled and roughly cubed
Extra-virgin olive oil
Freshly cracked black pepper
2 teaspoons finely chopped fresh herbs, like thyme, rosemary, or sage (optional)
Honey or maple syrup, to taste (optional)
- Preheat the oven to 400°F.
- Toss the butternut squash cubes with a generous drizzling of olive oil, a large pinch of salt, pepper, herbs, and maple syrup (if using) on a baking sheet. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.
- Vegetables, Side Dishes
- North American
- 2-3 cups