• 1 large butternut squash, halved and seeded
  • Olive oil, to taste
  • 3 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 6 to 8 bay leaves
  • Sea salt and pepper, to taste


  1. Preheat oven to 425 degrees.
  2. Line a sheet pan with parchment paper.
  3. Peel the butternut squash and drizzle with olive oil to coat. Sprinkle with salt and pepper to taste.
  4. Roast on the prepared sheet pan for 20 to 25 minutes until the squash is soft and easy to cut.
  5. Meanwhile, mix the melted butter and maple syrup.
  6. Remove squash from the oven and cut into 1/8-inch slices, taking care not to cut down through the bottom of the squash.
  7. Baste with the maple butter and place the bay leaves throughout the cuts.
  8. Return the squash to the oven and roast for another 40 minutes or so, basting often with the maple butter.
  9. When soft and golden brown, remove from oven.
  10. Serve warm.