Roasted Butternut Squash

a recipe to celebrate fall

free from: gluten and dairy. this is vegan as well.

I’m all about fall recipes right now. Recently, butternut squash was on sale (I love a deal) and we whipped up this gem. This is truly so easy to make and so delicious.

This flavor is unlike anything I’ve had before–the perfect mix of sweet and savory. I hope you enjoy as much as I do!

This makes a great side, or even a main dish if you pair with other veggies/protein.

The following makes 5-6 servings, depends on the size of the squash.

  • 1 butternut squash
  • 2 tbsp avocado oil
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 tbsp rosemary

Preheat oven to 400F. Grease two baking sheets with oil and set aside.

Clean and dice the squash into cubes. Put into a bowl with all other ingredients. Fold together until evenly coated.

Spread the squash between the two baking sheets. Make sure these are evenly spread out and not on top of each other. Bake for 15 minutes. Then take the pans out of the oven and flip the squash. Bake for 10 more minutes. Remove and let cool for a few minutes. Eat while still warm. This also reheats very well for a couple days!

2 thoughts on “Roasted Butternut Squash

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