roasted butternut squash

Ingredients:

• 1 large butternut squash (about 3 pounds/1.4kg), peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) freshly ground black pepper
• 1 teaspoon (2g) ground cinnamon
• 1/2 teaspoon (1g) ground nutmeg
• 1 tablespoon (15ml) maple syrup
• 2 tablespoons (30g) unsalted butter, melted
• 2 tablespoons (8g) fresh parsley, chopped
• 1 teaspoon (2g) fresh thyme leaves

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine the butternut squash cubes, olive oil, salt, pepper, cinnamon, and nutmeg. Toss until the squash is evenly coated.
3. Spread the seasoned squash in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even roasting.
4. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the squash is tender and caramelized at the edges.
5. While the squash is roasting, mix the maple syrup and melted butter in a small bowl.
6. Remove the squash from the oven and drizzle the maple butter mixture over the roasted squash. Toss gently to coat.
7. Return the squash to the oven for an additional 5-7 minutes until the glaze is bubbly and slightly thickened.
8. Remove from the oven and sprinkle with fresh parsley and thyme before serving.
9. Transfer to a serving dish and serve warm.

Notes:

For an extra layer of flavor, you can add a sprinkle of cayenne pepper for a hint of heat. This dish pairs well with roasted meats or can be served as part of a vegetarian spread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to preserve texture.