Ingredients:

  • 1 large butternut squash (3 lbs)
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon brown sugar
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh parsley

Instructions:

  1. Preheat the oven. Set your rack to the center and turn the heat to 400°F.
  2. Peel the squash. Use a sharp Y peeler to remove the tough outer skin until the bright orange flesh is visible.
  3. Cube the vegetable. Slice the squash in half, scoop out the seeds, and cut into uniform 1 inch pieces.
  4. Dry the cubes. Pat the squash cubes with a clean kitchen towel.
  5. Whisk the oil. In a large bowl, combine avocado oil, sea salt, pepper, brown sugar, and smoked paprika.
  6. Coat the squash. Toss the cubes in the oil mixture until every side is glistening and orange.
  7. Arrange the pan. Spread the squash on a large sheet pan. Make sure no two pieces are touching.
  8. Roast the squash. Bake for 20 minutes until the bottoms are golden and starting to sizzle.
  9. Add the aromatics. Remove the pan, toss in the minced garlic, rosemary, and thyme, then flip the cubes.
  10. Final crisp. Return to the oven for 10 minutes until the garlic is fragrant and the edges shatter.
  11. Garnish and serve. Sprinkle with fresh parsley while the pan is still piping hot.