6 c. cubed butternut squash (about 2.2 lbs. or 1 kg.)
1 Tbsp. Mushroom & Sage Olive Oil
1 Tbsp. Maple Balsamic
1/4 tsp. each, salt and freshly ground black pepper or to taste
Combine all ingredients except for Maple Balsamic in a 9x13 inch non-stick baking pan and toss until squash is well coated with seasoning.
Roast uncovered for 30 minutes at 400F.
Remove from oven and drizzle with Maple Balsamic. Mix well. Return to oven and roast for another 5 – 10 min. or until squash is tender when pierced with a fork. Serve hot.
*Tested in Feel Good Cooking Class