Roasted Maple-Sage Butternut Squash (Gluten-free, Dairy-free, Grain-free, Paleo)
If you are looking for an easy, speedy vegetable side dish that you can prepare with minimum effort, I have got you covered!
My Roasted Maple-Sage Butternut Squash combined brings you your favorite fall flavors in one side dish that is packed with nothing but nutrients your body will be thankful for.
Roasted Maple-Sage Butternut Squash
1 medium butternut squash, peeled and cubed
2 Tablespoons extra virgin olive oil or coconut oil
Sea salt, to taste
1/2 Tablespoon dried or 1 Tablespoon fresh sage
1 Tablespoon Grade B maple syrup
1) Preheat ovet at 350F
2) Place cubed squash in large glass baking dish
3) Sprinkle with salt, sage, drizzle with oil and maple syrup. Toss with a spatula
4) Bake for 20-40 minutes, depending on how crispy you like it