1 ½ lbs. butternut squash (a medium squash)
1 Tbsp rosemary (2-3 fresh sprigs)
2 Tbsp pure maple syrup or honey
2 Tbsp olive oil
Salt and black pepper, to taste
1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
2. Peel and slice butternut squash into wedges. In a separate bowl, combine oil, maple syrup or honey, and chopped rosemary with ½ teaspoon salt and black pepper (adjust to taste). Mix well. Add squash wedges and massage gently to coat in mixture. Place squash on the baking sheets.
3. Bake for 20-25 minutes or until squash is knife tender. Sprinkle with a little more salt before serving.
Note: Don’t let squash get too mushy. It tastes best when cooked but still firm enough to lift a piece without breaking.
Inspired by Chef de Home