2 medium-small butternut ¹⁾ squash (about 1 1/2 pounds), cut in chunks

1/2 t. salt

1/2 t. ground pepper

1 t. chili powder (chipotle is nice)

1/2 t. ground cumin

1/2 t. ground cinnamon

rosemary

1 large shallot, chopped

2 T. olive oil

4 T. maple syrup

Preheat oven to 375º

Place squash, cut side up, into a 9×13” baking dish. Season squash with salt, pepper, chili powder and cumin. Divide chopped shallot amongst the squash. Stir together the olive oil and maple syrup, and drizzle over the squash halves, spreading well.

Bake the squash for 30 minutes, stirring every 8 minutes, until the squash is very tender and slightly caramelized.

Serves 4.

http://macrobiotic.about.com/od/vegetables/r/delicatachilispice.htm