Ingredients:

  • 1 medium butternut squash (about 2-3 pounds or 900-1350 grams)
  • 3 tablespoons olive oil (45 mL)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon ground cinnamon (2 g)
  • 1/2 teaspoon ground nutmeg (1 g)
  • Fresh parsley or sage, chopped (optional)
  • A drizzle of maple syrup or balsamic glaze (optional, to taste)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Cut off both ends of the squash, peel it, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
  3. In a large mixing bowl, combine cubed squash with olive oil, salt, black pepper, cinnamon, and nutmeg. Toss to coat evenly.
  4. Spread the seasoned squash in an even layer on a baking sheet (lined with parchment if desired) and roast for 30-40 minutes, stirring halfway through.
  5. Remove from the oven, garnish with fresh herbs and optional drizzle, if desired. Serve warm.