Roasted Butternut Squash Rounds
Ingredients
* 1 medium butternut squash, peeled
* 2 tablespoons olive oil
* 1 tablespoon maple syrup
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* ½ teaspoon dried thyme
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 tablespoons grated Parmesan cheese (optional)
* 1 tablespoon chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Peel the butternut squash and trim off both ends. Slice the squash crosswise into ½-inch thick rounds. Remove any seeds from the rounds that come from the bulbous end.
3. In a small bowl, whisk together the olive oil, maple syrup, garlic powder, smoked paprika, thyme, salt, and black pepper.
4. Arrange the squash rounds in a single layer on the prepared baking sheet. Brush both sides generously with the seasoned oil mixture.
5. Roast for 20 minutes, then carefully flip each round. Continue roasting for another 15–20 minutes, or until the squash is fork-tender and golden brown around the edges.
6. If using Parmesan cheese, sprinkle it over the squash during the last 5 minutes of roasting.
7. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
