Maple Roasted Butternut and Acorn Squash is the perfect side dish for any menu. The maple syrup caramelizes as the squash bakes and adds just a hint of sweetness. Enjoy!

Maple Roasted Butternut and Acorn Squash

1 acorn squash cut in half, ends and seeds removed, then cut in 1-inch half moons
1 butternut squash (The same diameter as the acorn squash) cut in half, ends and seeds removed, then cut in 1-inch half moons
1 tablespoon olive oil
2 tablespoons pure maple syrup
1 tablespoon fresh thyme leaves
Garnish: Sprigs of fresh thyme

Preheat oven to 400ºF.  Line 1 to 2 rimmed baking sheets with parchment paper. Place squash, olive oil, syrup, and thyme in a large bowl. Stir to coat all slices evenly with maple mixture.

Place squash slices in a single layer, not touching each other, on prepared pans. Bake 20-25 minutes. Squash is cooked when easily pierced with a fork.