Maple Roasted Butternut Squash

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4 cups diced butternut squash

1 tablespoon avocado oil (or another neutral-flavored oil)

1 tablespoon pure maple syrup

½ teaspoon cinnamon

½ teaspoon sea salt

¼ teaspoon cayenne

½ cup pecans

¼ cup dried cranberries

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well.
Pour onto the baking sheet, making sure that the butternut squash is in a single layer.
Roast for 15 minutes and then add the pecans and cranberries to the baking sheet. Mix them with the squash then return the baking sheet to the oven for 15 minutes more, or until the butternut squash is soft and starting to caramelize.