Crystal's all time favourite root vegetable marinade. It not only works for squash, but also for yams, potatoes, beets, turnips or any other root vegetable you like! Check the notes section for a more savoury variation.
Author: Crystal
Recipe type: Vegetable Side
Serves: 8 servings
Ingredients
butternut squash, ~8 cups cubed or one large
coconut oil, 2 Tbsp
maple syrup, 3 Tbsp
*cinnamon, 1 tsp
chili powder, 1 tsp
salt, ¾ tsp + more to taste
Instructions
Heat oven to 400 F
Prepare 1 large or 2 small baking sheets with parchment paper.
Peel, slice and chop the butternut squash into cubes. If you're short on time, buy the pre-chopped squash or consider chopping it the night before to speed up the process. In my opinion, chopping the squash is the hardest part....
Melt the coconut oil and whisk together with maple syrup, cinnamon, chili powder and salt.
Pour the mixture over the squash and mix well - use your hands here!
Bake for 20 minutes and then rotate or mix the squash.
Bake for another 15-20 minutes or until desired texture is reached. Watch closely towards to the end to ensure it does not burn.
Notes
*replace 1 tsp of cinnamon with another tsp of chili powder, and cut the maple syrup down to 2 Tbsp for a more savoury version of this recipe. If the marinade is too thick, add a tsp or 2 of water to thin it out.
Recipe by Crystal Higgins at https://crystalhiggins.com/maple-chili-roasted-butternut-squash/