Oven Roasted Butternut Squash with Maple and Cranberries

0 Preheat the oven to 450°F.
1 Prep the butternut squash. Peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. Chop into bite-sized pieces.
2 Place the cubed butternut squash in a large bowl. Drizzle on the oil, maple, and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
3 Roast the squash in the preheated oven for 20 minutes.
4 Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes.
5 Sprinkle the cranberries and rosemary evenly over the squash on the baking sheet.
6 Roast the squash for another 20 minutes, or until caramelized and fork tender. Keep an eye on them, as we don’t want them to burn and every oven is a little different.
7 Serve immediately, and enjoy!