Vegan roasted maple cinnamon butternut squash! Loaded with cranberries and pecans. The perfect holiday side dish for your Thanksgiving table!
Preheat oven to 400 degrees F. Toss the butternut squash cubes with the brown sugar, cinnamon, olive oil, and sea salt. Spread evenly in a 2 or 3 quart baking dish. Bake for 10 minutes.
Remove from the oven and stir the butternut squash. Evenly sprinkle on the cranberries and the pecans. Then evenly drizzle on the maple syrup. Return to the oven and bake for an additional 15-20 minutes, or until squash is fork tender. Stir together before serving. Enjoy!