Maple & Cinnamon Roasted Butternut Squash
(inspired by damndelicious)
1 large or approximately 2 pounds of peeled butternut squash, chopped in 1" cubes
1-2 Tbsp of olive oil
1-2 Tbsp of maple syrup
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3/4 teaspoon of sea salt
1/2 cup chopped pecans
Pre-heat oven to 400 degrees. Line baking sheet with aluminum foil (if desired to reduce clean up) and spray pan with nonstick spray.
Place the squash on the baking sheet. Add olive oil, maple syrup, cinnamon, nutmeg and salt; mix to combine.
Place into oven and bake for 25-30 minutes or until tender, add pecans during the last ten minutes of cooking time. Turn squash a once or twice to allow all sides to carmelize.
To save time buy pre-peeled and chopped squash. Adjust seasoning as desired to suit your taste and quantity of squash. This side does well as leftovers, including on a salad with kale or arugula, quinoa, apple slices and avocado. Cook once eat twice!