Maple-Cinnamon Butternut Squash (Easy!)

Ingredients

• 3.5 lb. butternut squash*
• 2 Tbsp. pure maple syrup
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 Tbsp. fresh rosemary, minced
• 1/4 cup pecans
• 1/4 cup dried cranberries

Instructions

1. 1

   Preheat oven to 400°F (204°C). Line a large baking pan with parchment paper (or Silpat). Set aside.

2. 2

   Carefully cut off each end of the squash then cut it vertically in half. Remove the seeds. Then peel and cube the squash into about 3/4-inch chunks. Add to a large bowl.

3. 3

   Then add the maple syrup, cinnamon, and salt. Toss well to thoroughly coat. Spread out the squash in a single layer on the lined baking pan.

4. 4

   Bake for 20 minutes. Remove from oven and gently stir. Then return to oven and roast for another 20 minutes, or until desired tenderness.

5. 5

   When finished roasting, top with freshly minced rosemary (stems removed), pecans (lightly crumbled), and dried cranberries. (Use more or less of these toppings as desired.)