MealFit Maple Butternut Squash

This is one of the easiest and most complimented side dishes we do. People love it.

I have this one Pharma Rep that wants it every time I do a catered lunch for him.

Super easy and super easy.

 

• 1 butternut squash, peeled and cut into 1 inch cubes
• 1/4 c. pure maple syrup
• 3/4 tbsp. coconut oil, melted (May need more)
• 1 tsp ground cinnamon
• 3/4 tsp salt
• black pepper, to taste
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• Preheat oven to 425°F. Line a large, rimmed baking sheet with heavy-duty foil and set aside.
• In a large bowl, whisk together the maple syrup, coconut oil, cinnamon, and salt. Add the cubed squash and toss until evenly coated.
• Spread out the squash on prepared baking sheet into a single layer. Sprinkle with pepper, if desired.
• Roast squash for 25 minutes. Use a metal spatula to carefully flip cubes over; roast for 15 to 20 minutes more (checking frequently) or until squash is tender with golden edges. Serve immediately.

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