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Prep Time: 9 Minutes Cook Time: 30 Minutes |
Ready In: 39 Minutes Servings: 8 |
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Ingredients:
2 pound(s) butternut squash peeled and cubed |
1 tablespoon(s) olive oil |
1/3 cup(s) maple syrup |
1/2 teaspoon(s) pumpkin pie spice |
1 pinch(s) ground red pepper |
1/4 teaspoon(s) salt |
Directions:
1. Preheat over to 425 degrees. Line 15x10 jelly-roll pan with foil. Place squash in pan; drizzle with oil, sprinkle with salt and toss to combine. Roast squash 15 minutes. Meanwhile, in 1-cup liquid measuring cup, stir maple syrup with pumpkin pie spice and ground red pepper until mixed. Dirzzle maple syrup mixture over squash; toss to coat. Roast squash 15 to 20 minutes longer or until fork-tender. Spoon squash along with any pan juices into serving dish.
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