Ingredients:

  • 2 lbs (900g) butternut squash, peeled and sliced into ½ inch (1.3cm) crescents
  • 2 tbsp (30ml) extra-virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) melted unsalted butter
  • 1 tbsp (4g) fresh sage, finely minced
  • ¼ cup (30g) raw pepitas
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the butternut squash crescents with olive oil, salt, and pepper until thinly coated. Spread them in a single layer on the baking sheet, ensuring no pieces are touching.
  3. Roast in the center rack for 15-20 minutes until the edges are deep golden brown and the centers are tender when pierced with a fork.
  4. While the squash roasts, whisk together the maple syrup, melted butter, and minced sage.
  5. Remove the pan from the oven, drizzle the maple-sage glaze evenly over the squash, and sprinkle the raw pepitas across the top.
  6. Return to the oven for another 5 minutes until the glaze is bubbling and the pepitas are toasted. Remove and immediately drizzle with lemon juice.