This is so decadent and additive. It’s like having your dessert first. It is very easy to make and is quick to cook. It is a little rich, but it is that time of the year.

I’ve yet to meet anyone that doesn’t like this. However, if you have a real squash hater, you can sub out with sweet potatoes.

2 lbs Butternut Squash, cubed to about 1 inch.

3 Tbsp Butter

3 Tbsp Maple Syrup

1/8 tsp Chili Flakes

1/4 tsp Sea Salt

A few grinds of Black Pepper

Preheat oven to 400F and arrange all ingredients in a Pyrex baking dish. Ideally, they should be in one layer, but a little overlap is okay.

Bake for 20 minutes, stir things around a bit and bake for another 15-20 minutes, or until done.

Note: You can adjust the maple syrup and chili flakes to make it more or less sweet and more or less spicy.