Some winter squash can be found all year long, like the super popular Butternut squash, however, some of the more unique winter squash types like the huge Jarrahdale squash that I harvested from my garden, are only found in the fall. By springtime, I find I’m tired of eating the heavier, more filling winter squashes, so it’s time to spring clean my produce and make good use of the ones I have left on my counter.  This recipe is the perfect solution to using up the final few squashes you have because it’s so delicious, you’ll want to eat it all the time! Don’t worry, it works with any squash you’d like to or can use best, so you can recreate it no matter what the season is. Roasting diced squash with a small amount of maple syrup paired with avocado is a marriage made in heaven, so enjoy your slice of paradise!

• ½ lb. winter squash, diced to ⅓”
• 1 TB  maple syrup or maple butter, divided
• Freshly ground black pepper to taste
• 1 slice Ezekiel bread, toasted 
• ½ avocado, mashed
• Lemon juice to taste
• Red pepper flakes (optional)

1. Roast the Squash:  Preheat the oven to 450℉,  Place diced squash on a parchment lined baking sheet.  Toss with  1 tsp. maple syrup or maple butter, and roast for about 30 minutes, flipping halfway, or until lightly browned and cooked through.
2. Add a few drops of lemon juice to the mashed avocado, to taste, along with black pepper.
3. Smear 1-2 tsp. Maple syrup or butter on one side of the toasted bread.  Add mashed avocado and top with roasted winter squash.