Cinnamon Maple Roasted Squash
Slightly sweetened winter squash with a hint of cinnamon.
- 1 Butternut Squash medium
- 1 tbsp Bourbon Barrel Aged Maple Syrup
- 2 tbsp Coconut Oil melted
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- Sea Salt to taste
Preheat oven to 425F and position the rack in the center.
Line a rimmed baking sheet with foil and set aside.
Carefully using a large knife, slice off a thin layer of the bottom of the squash as well as the top.
Use a vegetable peeler to peel the squash.
Cut the squash in half long ways. Use a spoon to deseed the middle.
Cube the cleaned squash into 1" pieces.
In a large bowl, whisk together oil and dry seasonings. Add squash and toss until coated.
Spread squash out evenly on prepared baking sheet.
Roast squash for 25 minutes.
Flip with a metal spatula and roast 10 more minutes.
Drizzle maple syrup over squash and return to oven for 5-10 minutes. Squash should be tender with golden edges when done.