My favorite easy fall side dish.
Preheat the oven to 400.
Prepare a baking sheet with aluminum foil.
Wash the Butternut Squash, pat dry.
Cut and peel the Butternut Squash (as described above).
Slice the Butternut Squash into ½ inch cubes.
Place the Butternut Squash into a bowl. Add with oil and spices. Stir to coat well. Pour onto the baking sheet and place in the oven.
Roast for 40 minutes. Turn once at 20 minutes.
Remove from the oven. Let cool 10 minutes. Serve.
*I use ground cardamom and other spices because the seeds aren’t edible and removing them is a pain. In this particular recipe the ground spices will cover more of the squash in flavor.
**I only rarely include the maple syrup and ginger and never together. Add ginger if you want a spicier kick. Add maple syrup or brown sugar for sweeter flavors.