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As the leaves turn vibrant shades of amber, gold, and crimson, the essence of autumn begins to fill the air with its comforting scents and flavors. This season, marked by a harvest bounty, calls for dishes that celebrate the rich, warm tastes of fall. One standout ingredient that embodies this spirit is butternut squash, a versatile vegetable that not only delights the palate but also offers a myriad of health benefits.

Roasted Butternut Squash

Embrace the flavors of fall with this delicious Autumn Harvest Roasted Butternut Squash recipe. Celebrate the season using sweet, creamy butternut squash, vibrant spices, and a touch of maple syrup for a delightful sweetness. Perfect for cozy family dinners or festive gatherings, this dish not only warms the heart but also offers numerous health benefits. Dive into the joy of seasonal cooking and impress your loved ones with this comforting, nourishing meal.
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Ingredients
  

1 medium butternut squash

3 tablespoons olive oil

2 teaspoons maple syrup

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 teaspoon salt

½ teaspoon freshly cracked black pepper

2 tablespoons pumpkin seeds (pepitas)

Fresh parsley or sage for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Start by slicing the butternut squash in half lengthwise. Scoop out the seeds and stringy insides using a spoon. Then, peel the skin with a vegetable peeler for tender bites. Cut the flesh into 1-inch cubes.

      Season: In a large bowl, combine the cubed butternut squash, olive oil, maple syrup, ground cinnamon, nutmeg, salt, and black pepper. Toss until all pieces are evenly coated.

        Spread on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned squash in a single layer on the sheet, making sure there's space between pieces for even roasting.

          Roast the Squash: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the squash is tender and golden brown. Stir halfway through the roasting for even color.

            Add Pepitas: In the last 5 minutes of roasting, sprinkle the pumpkin seeds over the squash and return to the oven to toast them slightly.

              Serve: Remove the baking sheet from the oven. Transfer the roasted butternut squash to a serving bowl, and garnish with fresh parsley or sage for a pop of color and freshness.

                Enjoy: Serve warm as a side dish or enhance a salad for added flavor and texture!

                  Prep Time, Total Time, Servings: 10 mins | 40 mins | Serves 4