Spice Roasted Butternut Squash

The perfect seasonal side dish, in my humble opinion...

Spice Roasted Butternut Squash

1 medium sized butternut, peeled and cubed into 1/2" pieces

1 tablespoon maple syrup 

2 tablespoons fresh sage, finely chopped 

1/4 cup pine nuts 

2 teaspoons kosher salt

2 teaspoons freshly ground cinnamon

1 teaspoon freshly ground nutmeg

1 teaspoon ground clove

1 teaspoon allspice

1 teaspoon cardamom 

6-7 grinds of freshly cracked black pepper

- Preheat oven to 350 degrees 

- In a plastic bag, combine butternut, maple syrup, pine nuts, sage and spices and toss until evenly coated 

- Spread into a single layer across the bottom of a roasting pan 

- Roast for 20-25 minutes or until squash is fork tender but still firm

- Serve warm or store in an airtight container for up to 5 days in the refrigerator