- 1 butternut squash
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 sprigs fresh thyme
- 3 tablespoons oil
- 1 onion (thinly sliced)
- 4 tablespoons maple syrup
Pre heat the oven to 425f / 220c.
Peel the butternut squash, cut in in half and remove the seeds.
Cut the squash into cubes and place in a large mixing bowl.
Add the salt, pepper, leaves from 5 thyme sprigs, oil and sliced onion. Toss to combine.
Spread evenly on a greased baking sheet and place in the oven for 30 minutes.
Remove the squash from the oven and pour over the maple syrup and place the remaining thyme sprigs on top.
Return to the oven for 10 minutes and serve.
- Try to cut the squash as evenly as you can so that everything cooks at the same time in the oven.
- Ensure the the squash cubes are coated all over with the oil so that they crisp all over.
- Cooking time will vary depending on the size of your squash.
Calories: 244kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 745mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19991IU | Vitamin C: 43mg | Calcium: 123mg | Iron: 2mg