050: Cinnamon Roasted Butternut Squash

Made by Vicky Lewis - Member of the Plant-Based Challenge

Time: 40 Minutes

Servings: 4

Ingredients

1 large butternut squash(Peeled, seeded and cut)
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon pure maple syrup
1 3/4 teaspoon kosher salt. Do not use table salt.
3/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary

Instructions:

1. Place squash cubes in a large bowl. Drizzle with olive oil and maple syrup. Sprinkle the salt, cinnamon, and pepper.

2. Toss to coat and then divide between 2 baking sheets. Spread cubes in a single layer. Bake at 400 degrees for 15 minutes.

3. Turn over cubes and bake for 15 more minutes or until tender. Remove from oven and sprinkle the rosemary over the top. Serve warm.