Five-Spice Roasted Butternut Squash
One of my favorite side dishes. So incredibly easy with amazing flavors. Naturally vegetarian, vegan and gluten-free.
Servings 4 to 6
- 2 1/2 to 3 pounds butternut squash peeled, seeded and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Chinese Five-Spice powder
- 1 tablespoon pure maple syrup
Preheat oven to 400 degrees.
Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, five-spice powder and maple syrup. Using your hands, toss it all together, getting all of the cubes coated.
Place in the oven and roast for 30 to 35 minutes or until tender.