Maple Roasted Butternut Squash
Ingredients
- 1 large butternut squash
- 3 tbsp pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp flaky sea salt
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 400 degrees. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half moon shapes, or any shape you want them to be. This could be in smaller cubes if you prefer bite size pieces.
- In a small bowl, whisk together the coconut oil, maple syrup, vanilla, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.
- Roast at 400 degrees for 30-35 minutes (if your squash is in bigger pieces, see photos above). If you cut them into smaller cubes, the roasting time will be closer to 25-30 minutes.
- Add the walnuts for the last 5 minutes of the roasting time. If you have them in there from the beginning, they will burn.
- Once roasted, remove from the oven, transfer to a platter and enjoy!
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