Maple Cinnamon Oven-Roasted Butternut Squash

What you need

• 1 butternut squash, about 1.2 kg (2 1/2 lb)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1 pinch ground nutmeg, optional

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) and line a large baking sheet with parchment.

2. 2

   Trim the top and bottom off the squash, then peel it with a sturdy vegetable peeler.

3. 3

   Halve the squash lengthwise and scoop out the seeds.

4. 4

   Cut the flesh into cubes about 2.5 cm (1 in) across.

5. 5

   Toss the squash on the sheet with the olive oil, salt and black pepper and spread it out in one layer with space between the pieces.

6. 6

   Roast for 20 min, until the undersides start to colour.

7. 7

   Mix the maple syrup with the cinnamon and nutmeg, drizzle it over the squash and turn the pieces.

8. 8

   Roast until tender all the way through and caramelised at the edges, 10-15 min more.

9. 9

   Let it sit for 2-3 min on the sheet, then serve warm.

Imported from stashcook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.