INGREDIENTS
1
large butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes)
1 1/2 tbsp
extra-virgin olive oil
1 1/2 tbsp
pure maple syrup
1 3/4 tsp
kosher salt
3/4 tsp
ground cinnamon
1/2 tsp
ground black pepper
1 tbsp
chopped fresh rosemary