Ingredients:

  • 2 lbs butternut squash, peeled and cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon

Instructions:

  1. Peel the squash and carve it into uniform 1-inch cubes. Pat the cubes dry with a paper towel to remove surface moisture.
  2. Whisk the maple syrup into the avocado oil, then toss with the squash cubes, salt, pepper, and cinnamon until every surface is evenly coated.
  3. Spread the cubes in a single layer on a large rimmed baking sheet lined with parchment paper or a silicone mat, ensuring at least a half-inch of space between cubes.
  4. Roast at 400°F (200°C) for 25–30 minutes, flipping the cubes halfway through, until they are mahogany-colored and tender when pierced with a fork.