Roasted Butternut Squash with Maple 

Name: Roasted Butternut Squash with Maple
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 to 4 serving
Ingredients: 3 cups butternut squash pieces (or 1 whole butternut squash, cut into pieces and seeds cleaned); 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 cup maple syrup; 1/4 cup pumpkin seeds; 1/3 cup cranberries

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Level: Easy

Total: 35 min
Active: 5 min

Yield: 2 to 4 serving

I believe squash is a beautiful landscape of strength and beauty to many Indigenous nations. Different varieties of squash grow throughout North America.

Level: Easy

Total: 35 min
Active: 5 min

Yield: 2 to 4 serving

Ingredients

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3 cups butternut squash pieces (or 1 whole butternut squash, cut into pieces and seeds cleaned)

1 tablespoon olive oil 

1/2 teaspoon kosher salt

1/4 cup maple syrup

1/4 cup pumpkin seeds 

1/3 cup cranberries

Directions

Preheat oven to 350 degrees F.
Place butternut squash in a bowl, add olive oil, salt and maple syrup and toss. Place on a cookie sheet. Bake for 30 minutes until golden brown. Toss in pumpkin seeds and cranberries.