Prep time: 10 mins | Bake time: 30 mins | Servings: 4
Ingredients
1 medium butternut squash (or sweet potato), peeled, cored, and cubed into 1-inch pieces
2 tbsp olive oil or melted coconut oil
1 tbsp sugar-free maple syrup (or pure maple syrup)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and freshly cracked black pepper, to taste
Instructions
1. Prep Oven & Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Season Squash: Place the cubed butternut squash into a large bowl. Drizzle with olive oil and sugar-free maple syrup, then sprinkle with ground cinnamon, nutmeg, salt, and black pepper. Toss until evenly coated.
3. Spread & Roast: Arrange the squash cubes in a single layer on the prepared baking sheet, ensuring space between pieces for crisping.
4. Bake: Roast for 25–30 minutes, flipping halfway through, until tender and caramelized on the edges.
5. Serve: Serve hot as a nutrient-dense, fiber-packed side dish.
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