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 the maple syrup over the squash after roasting!
Add squash, half the maple syrup and 2 tbsp oil to a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to coat. Roast in bottom of the oven, tossing halfway through, until squash is golden-brown and tender, 40-45 min.
Did you order a veggie add-on? Transfer veggie add-on to the middle of the oven, beside turkey, and cook as directed.
Transfer roasted squash to a serving dish. Drizzle remaining maple syrup over top.