Butternut Squash with Maple Syrup (Vermont)

I love this roasted butternut squash because it’s marvelous served hot or cold and is simply loaded with flavour from garlic, ginger and leeks.

1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
4 Tbsp. olive oil, divided
¾ tsp. sea salt
¼ tsp. black pepper, freshly cracked
2 Tbsp. fresh gingerroot, minced
3 cloves garlic, minced
¼ tsp. crushed red pepper flakes (optional)
2 medium leeks (white portion only) or ½ large sweet onion, finely chopped
1/3 cup pure maple syrup
1 cup roasted sweet red peppers, coarsely chopped

Preheat oven to 425°F.

In a large bowl, toss squash with 2 Tbsp. oil, sea salt and pepper; divide between two ungreased 15x10x1” baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway.

In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in pure maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.

Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

Makes 10 servings.