Slow roasted squash gets the perfect Canadian drizzle of maple syrup! Grab an extra scoop if you can!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Before starting, preheat the oven to 425°F. Wash and dry all produce. TIP: Don’t forget to drizzle over the maple syrup after roasting!
Toss the squash, half the maple syrup and 2 tbsp oil on a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper. Roast in the bottom of the oven, tossing halfway through cooking, until the squash is golden brown, 40-45 min.
Transfer the dressing to the middle of the oven, beside the turkey. Roast, uncovered, until golden brown and through, 35-40 min.**
Transfer roasted squash to a serving dish. Drizzle over the remaining maple syrup.