Ingredients:

  • 1 large butternut squash (approx. 3 lbs)
  • 2 tbsp avocado oil or ghee
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup (optional)
  • 1 tsp fresh thyme leaves

Instructions:

  1. To make the squash manageable, pierce the skin a few times with a fork and microwave for 2 minutes. Note: This softens the rind just enough to make peeling and cutting much safer. Peel with a Y-peeler until the bright orange flesh is fully exposed.
  2. Cut the neck from the bulb. Slice the bulb in half and scoop out the seeds. Cut the flesh into consistent 1-inch cubes to ensure even roasting.
  3. In a large bowl, toss the squash cubes with avocado oil, sea salt, black pepper, and cinnamon. Ensure every cube has a thin, shimmering coat; pat dry with a paper towel before oiling if the squash feels damp.
  4. Spread the squash on a heavy-duty rimmed baking sheet, leaving at least half an inch of space between cubes to prevent steaming. Roast at 400°F (204°C) for an initial 20 minutes, tossing once halfway through.
  5. Drizzle with 1 tbsp maple syrup and toss gently with a spatula.
  6. Return to the oven for 10 minutes until the edges shatter and the centers are velvety.