Slow-Cooked Butternut Squash with Spiced Maple Syrup for Breakfast

Preheat oven to 325°F (160°C).

In a large bowl, toss the cubed butternut squash with melted coconut oil, cinnamon, ginger, nutmeg, salt, and pepper. Ensure the squash is evenly coated.

Spread the seasoned butternut squash in a single layer in the baking dish.

Cover the baking dish tightly with foil and bake for 1 hour and 30 minutes, or until the squash is very tender.

Remove the foil and bake for an additional 30 minutes to allow the squash to caramelize slightly.

While the squash is baking, prepare the spiced maple syrup. In a small saucepan, combine maple syrup and butter (if using). Heat over low heat until the butter is melted and the syrup is warm.

Stir in a pinch of cinnamon and a tiny pinch of nutmeg to enhance the flavor of the syrup.

Serve the slow-cooked butternut squash warm, drizzled with the spiced maple syrup.