Roasted Butternut Squash


32 oz. Butternut Squash, Cut into 1-2 inch cubes

4 T Margarine or Olive Oil

3 T Maple Syrup

2 T Fresh Rosemary, Chopped

3 t Salt

½ C Raw Walnuts, optional


Preheat oven to 400°F.

In a large bowl, combine cut squash, melted margarine/oil, maple syrup, chopped rosemary, and salt. Toss together to evenly distribute.

Pour contents of bowl onto a baking sheet in a single layer. Bake on center rack of oven for 20 minutes. Remove from oven, flip the squash and return to the oven for an additional 15 minutes until tender and beginning to brown.

Optional, add walnut pieces, toss to combine, and serve.