Moroccan Spiced Butternut Squash

This recipe is my new go-to for butternut squash. After trying this, I know you will agree with me!

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into 1-inch pieces (or you can purchase pre-cut ones at your grocery store. I found them at Trader Joe’s).
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of ground turmeric
• a pinch of cayenne pepper
• a few grinds of freshly ground black pepper
• 2 tablespoons of unrefined virgin coconut oil, (melted)
• 2 tablespoons of pure grade A maple syrup
• juice of 1 orange
• 2 tablespoons of flat-leaf parsley

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
2. Place the squash in a large bowl and the salt, spices, oil, maple syrup, and orange juice. Toss to combine and pour onto a prepared baking sheet.
3. Roast in the oven until tender, 30 to 40 minutes, tossing halfway to ensure even browning.
4. Garnish with the parsley and serve hot, warm, or at room temperature.