Roasted Butternut Squash

 

• 1 large butternut squash (3 lbs) peeled, cut into 1″ cubes
• 2 tablespoons melted butter 
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt 
• 1/2 tsp EACH ground cinnamon, dried thyme, dried rosemary, garlic powder
• 1/4 tsp EACH pepper, paprika
• Pinch cayenne pepper

• Preheat oven to 400 degrees F. Line a jelly roll pan with foil and spray with nonstick cooking spray. Add squash to prepared pan.
• Melt butter in a medium bowl in the microwave. Add all remaining ingredients and whisk to combine. Drizzle 2/3 butter mixture over squash then mix until evenly coated.
• Spread squash in a single layer so it isn’t touching.
• Roast for 15 minutes, stir and spread back into an even layer. Continue to roast an additional 10-15 minutes, or until squash is fork tender. Broil 1-2 minutes if desired. Remove from oven and toss with remaining butter mixture.

(Source: https://carlsbadcravings.com/roasted-butternut-squash/#wprm-recipe-container-34315)