Directions:
Preheat your oven to 350 F and line a large baking sheet with a parchment paper.
If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
Arrange chopped butternut squash on a baking sheet. Sprinkle it with sugar, mix and bake for 25 minutes.
Remove butternut squash from the oven, sprinkle it with cinnamon, lemon zest and lemon juice and continue baking for another 20 minutes or until the squash in tender.
Remove squash from the oven, drizzle with the Maple syrup or honey. Transfer to a bowl and serve.
Notes
When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.
You can chop the butternut squash 2 days in advance and store it in the airtight container in the refrigerator.
Leftovers of the candied squash should also be stored in the airtight container for no more than 2 days.
To reheat the leftovers, simply microwave the butternut squash or heat it in the 350 F oven for 10 minutes.
I await your comments! Enjoy!
