Maple Roasted Butternut Squash

Back to the store, for the third vegetable in Row 1A - butternut squash cubes. We figured they would work just as well with raisins as the first two, Brussels sprouts and sweet potatoes. They did. This is a delicious recipe! (And it comes from this website.)

Maple Roasted Butternut Squash

• 3 cups (about 1 pound) butternut squash cubes
• 1/3 cup raisins
• 1/3 cup pecans
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 1/2 teaspoons apple cider vinegar
• 1 1/2 teaspoon fresh rosemary leaves, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Combine all ingredients and spread on a parchment-lined pan. Roast at 425 degrees for 15-20 minutes, then broil for 3-5 minutes. Serve hot.