Maple Roasted Butternut Squash

I love squash!

Give me acorn, summer, spaghetti squash, pumpkin (it's a squash), zucchini, or just about any other squash you can throw at me. I love it.

One of my favorites is the butternut.

Since I'm the only squash lover in the house, when I make it, I get to eat it all by myself!

When I get the hankering, I'll roast up a small squash just for me.

This is my favorite ways to eat it. Roasted in the oven and drizzled with maple syrup.

The maple syrup helps the squash to caramelize in the oven.

It's like candy I tell ya.

I ate the whole bowl and it was beyond delicious.

Maple Roasted Butternut Squash.
1 small to medium butternut squash
olive oil
salt & pepper
maple syrup

Cut the squash in half and scoop out all the seeds and guts. Now grab your vegetable peeler and peel away all the outer skin. Cut into cubes. Place squash on a baking sheet. Drizzle with olive oil and toss. Not a lot, just enough to coat it lightly. Now add the salt and pepper and then drizzle with maple syrup. Toss again. Just use your hands.

Bake at 400 for 25 - 35 minutes, or until the squash is tender and lightly browned.

Try not to burn your tongue like I did when you hastily reach for one of these scrumptious babies.