Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon brown sugar, packed (12g)
  • 1 teaspoon ground cinnamon (2g)
  • ½ teaspoon ground nutmeg (1g)
  • ¼ teaspoon ground ginger (0.5g)
  • ¼ teaspoon salt (1.5g)
  • ⅛ teaspoon black pepper (0.3g)
  • 1 tablespoon maple syrup (15ml), optional
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
  2. In a large mixing bowl, toss the cubed squash with olive oil, brown sugar, cinnamon, nutmeg, ginger, salt, and pepper until evenly coated.
  3. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper (if using).
  4. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. Check for doneness with a fork; it should easily pierce the squash.
  5. Remove from oven and drizzle with maple syrup (if using). Toss gently to coat.
  6. Transfer the roasted squash to a serving dish. Garnish with chopped fresh parsley, if desired. Serve immediately.