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Roasted Butternut Squash

Coated with maple syrup and cinnamon, this seasonal fruit becomes the perfect autumn side dish


  • 1 large butternut squash, peeled and diced into 1 inch cubes

  • 1 tablespoon brown sugar

  • 2 tablespoons olive oil

  • 3 tablespoons maple syrup

  • 1 tablespoon cinnamon

  • 12 ounces chocolate chips or chunks

  • Pumpkin seeds (optional)

  • Sage for serving


  1. Preheat oven to 400 degrees

  2. Add the olive oil, maple syrup, brown sugar, cinnamon and salt to a large bowl. Toss in the diced squash and mix until the squash is well coated.

  3. Using a slotted spoon, layout the squash on the baking sheets, careful to not crowd the squash (pieces should not touch)

  4. Place your baking sheets in the oven and bake for 15 minutes at 400 degrees. After 15 minutes, remove the pans, turn the squash with a spatula, and return to the oven.

  5. Bake until the squash is tender (about 10 to 15 additional minutes). Remove from the oven, and toss with pumpkin seeds and scatter fresh sage over the top.

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