Maple Herb Roasted Butternut Squash

Ingredients

Prep Time: 15 minutes

Cook Time: 45 minutes

Yields: About 4 servings

Ingredients:

– 1 medium butternut squash (about 5 lbs or so)

– 2 tablespoons extra virgin olive oil

– 1 teaspoon sea salt

– 1 teaspoon smoked paprika

– 1 teaspoon black pepper

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1 teaspoon dried basil

– 1 teaspoon garlic powder

– 1 teaspoon dried parsley

– 2 tablespoons vegan butter, melted

– ¼ cup pure maple syrup

Optional Toppings:

– Dried cranberries

– Chopped nuts (such as walnuts, pecans, hazelnuts)

– Pumpkin seeds

– Pure maple syrup, for drizzle

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Using a vegetable peeler, remove the skin and white layer beneath the skin of the butternut squash. On a cutting board, cut the squash in half lengthwise, scoop out the seeds and pulp, and discard them.

3. Slice each squash half into ¼-inch slices without cutting all the way through. (Tip: Place the squash between two wooden spoons or chopsticks to prevent slicing too deep.)

4. Transfer each butternut squash, sliced side up, onto the prepared baking sheet. Brush both sides with olive oil and season with sea salt, black pepper, smoked paprika, oregano, thyme, basil, garlic powder, and parsley.

5. Bake for 30 minutes or until softened. Carefully brush melted vegan butter and maple syrup over each squash. Return to the oven and bake for another 10–15 minutes, until golden and caramelized.

6. Remove from the oven and let cool slightly. Add your desired toppings such as dried cranberries, chopped nuts, pumpkin seeds, or an extra drizzle of maple syrup.

7. Serve immediately with your favorite side dish.

Note: For a festive touch, drizzle with homemade cranberry sauce or top with crispy sage leaves.