Ingredients:

  • 1 large butternut squash (approx. 2 lbs / 900g), peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup raw pecan halves
  • 1 tsp fresh rosemary, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. In a large mixing bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and nutmeg until evenly coated.
  2. Spread the squash in a single layer on the prepared baking sheet, ensuring the cubes are not crowded to allow for roasting rather than steaming.
  3. Slide the sheet into the oven and roast for 15 minutes until you hear a light sizzling and the squash begins to caramelize.
  4. Remove the pan and toss the cubes with a spatula. Scatter the raw pecan halves over the squash and return to the oven for another 10 minutes until the edges are dark amber and the squash is fork-tender.
  5. Remove from the oven and let the squash rest on the hot pan for 3 minutes. Garnish with fresh rosemary before serving.