Yield: approximately 5 cups

6½ cups peeled, cubed butternut squash (approximately 1-inch cubes)
3 tablespoons maple syrup, divided
2 tablespoons canola oil
¾ teaspoon kosher salt, divided
¼ teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 tablespoon fresh lemon juice
2 tablespoons roasted salted pumpkin seeds
1 tablespoon chopped fresh parsley
Garnish: roasted lemon slices

 

1. Preheat oven to 450°.


2. On a large rimmed baking sheet, combine squash, 1 tablespoon syrup, oil, ½ teaspoon salt, black pepper, and red pepper; toss well.


3. Bake, stirring occasionally, until tender and lightly browned, approximately 20 minutes. Remove from oven; drizzle with remaining 2 tablespoons syrup and lemon juice. Sprinkle with remaining ¼ teaspoon salt; toss. Spoon into a serving bowl. Sprinkle with pumpkin seeds and parsley. Garnish with roasted lemon slices, if desired.

Note: To roast lemon slices, place 3 (¼-inch) lemon slices on baking sheet with squash mixture for last 10 minutes of baking time.