Serve this squash as a side dish, or turn it into the star of a salad with bacon crumbles, toasted walnuts and goat or feta cheese.
2 pounds butternut squash, peeled and cut into 3/4-inch cubes
1 red onion, peeled and cut into similar size cubes
2 tablespoons olive oil
2 tablespoon maple syrup
Salt and freshly ground black pepper
Heat the oven to 400°F. Line a baking sheet with parchment paper or a silpat.
Toss the squash and red onions with the oil and maple syrup. Season with salt and pepper. Roast for 20 to 25 minutes, stirring once, until squash is browned and the onion is tender.
Keywords: butternut squash, maple syrup, roasted butternut squash