Ingredients

• 8 cups cubed butternut squash , 1-inch
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons brown sugar
• 1 teaspoon Himalayan sea salt
• 0.5 teaspoons ground cinnamon
• 1 pinch cayenne pepper
• 0.25 cups coarsely chopped candied pecans

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
3. 3 Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition per serving