1 package(s) (2-pound) peeled and
cubed butternut squash
1 tablespoon(s) olive oil
1/4 teaspoon(s) salt
1/3 cup(s) maple syrup
1/2 teaspoon(s) pumpkin pie spice
1 pinch(s) ground red pepper (cayenne)
      

1. Preheat oven to 425 degrees F. Line 15 1/2 inch by 10 1/2 inch jelly-roll pan with foil.
Place squash in pan; drizzle with oil and sprinkle with salt and toss to combine. Roast
squash 15 minutes.
2. Meanwhile, in 1-cup liquid measuring cup, stir maple syrup with pumpkin pie spice
and ground red pepper until mixed.
3. Drizzle maple syrup mixture over squash; toss to coat. Roast squash 15 to 20 minutes
longer or until fork-tender. Spoon squash, along with any pan juices, into serving dish.