I really like butternut squash and the addition of the maple syrup makes this a really satisfying side dish.  The most difficult part of creating this dish is peeling the squash.  When I’m in a hurry, I buy the already peeled and cut up squash in my organic vegetable section of the grocery store.

Maple Roasted Butternut Squash

3 cups butternut squash, cut into 3/4 inch cubes
2 Tbls. maple syrup
1 Tbls. canola oil
Salt and Pepper

Preheat the oven to 375 degrees.  Toss the squash with the maple syrup and oil.  Spread out in a baking dish.  Salt and pepper.  Bake for about 20 minutes or until soft and delicious.

Tags: butternut squash, maple syrup