This is my absolute favorite way to use butternut squash! It's savory and sweet, soft and crunchy, and smells like autumn...which makes this the perfect holiday side dish!

Ingredients:

1 large butternut squash, cubed

2 tbs Avocado Oil

Sprinkle of Salt/ Pepper

1 Tbs Onion & Garlic Powder

1 Tbs Chili Powder

1/4 Tbs Cinnamon

1-2 cups of raw pecans

1/2 cup of pure maple syrup (omit for Whole 30)

Preheat oven to 415 degrees.

In a large bowl, add all ingredients and mix well. Spread mixture evenly onto a baking sheet lined with parchment paper and roast for about 40 minutes. Flip twice with a spatula during cooking to make sure the pecans don't burn.

IF you have any leftover, try it for breakfast with a couple of fried eggs on top! You're welcome!