Roasted Butternut Squash With Toasted Pumpkin Seeds
2 large butternut squash, peeled, seeded and cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons fresh sage, chopped
kosher salt and freshly-ground black pepper
1/4 cup roasted pumpkin seeds
Preheat oven to 400 degrees.
Cover two large baking sheets with foil or parchment paper, then divide squash evenly between pans. Divide the olive oil, maple syrup and fresh sage between the two pans, season squash with salt and pepper, and toss well. Distribute the squash evenly in one layer on each pan.
Roast squash for 20 minutes, then turn with metal spatula and rotate pans in oven. Roast for an additional 20 minutes until the squash is tender and beginning to turn golden-brown on the edges. Sprinkle with pumpkin seeds and serve.