• Place your Fleximat on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

MAPLE ROASTED SQUASH PREPARATION

• Remove the seeds and cube the autumn frost squash.
  33 oz autumn frost squash
  
• Transfer the squash to a mixing bowl, add the maple syrup, apple cider vinegar, pineapple juice and sea salt. Mix to coat.

  With a slotted spoon, arrange the coated squash onto the Fleximat by spreading it evenly so the squash does not overlap.
  2.12 oz Maple syrup, 1 tsp apple cider vinegar, 3.53 oz pineapple juice, 1/2 tsp sea salt
  

ROAST

• Roast for 20 minutes at 400F/200C.

  In the meantime, retain the left-over sauce, add the hazelnuts, golden raisins, cranberries and feta cheese. Mix to coat.
  3.17 oz hazelnuts, 2.47 oz Golden raisins, 2.47 oz sun-dried cranberries, 7.06 oz Feta Cheese
  
• After 20 minutes, carefully remove the roasted squash from the oven.

  With a thin-bladed spatula, gently lift and move all the roasted squash, then pour the left-over sauce with nuts and feta cheese all over. Use the spatula to gently flip over the butternut squash and thoroughly coat the roasted squash with the sauce into a single layer. Return to the oven to roast for an additional 10 minutes. NOTE: Every oven heats differently, it is ready when it is fork tender.

  Right out of the oven drizzle the maple syrup and ground cinnamon on top of the roasted squash. Gently mix to coat.
  1 Tbsp Maple syrup, 1 tsp ground cinnamon
  
• Once your Maple Roasted Autumn Frost Squash is ready, serve and enjoy! Autumn Leaves & Pumpkins Please!