Roasted Winter Squash with Basil

There is nothing quite like roasted squash. Sweet, savory and deeply satisfying, this is one of my favorite cool weather dishes. The basil lightens things up and enhances the sweet taste of the squash.

Makes 5-6 Servings

Ingredient List: 

3 cups ½-inch cubes winter squash (Hokkaido, butternut, buttercup, delicata)
1 yellow onion, cut into ½-inch dice
2 teaspoons avocado oil
2 teaspoons organic soy sauce
Grated zest of 1 orange
1 teaspoon brown rice syrup
4 to 5 sprigs fresh basil, leaves removed, shredded

Step By Step Instructions: 

Preheat oven to 375o.

Place squash and onion in a mixing bowl. Whisk together oil, soy sauce, orange zest and rice syrup in a small bowl until smooth. Toss with vegetables to coat. Arrange vegetables in a shallow baking dish, avoiding overlap. Cover tightly and bake for 45 minutes. Remove cover and return vegetables to the oven and bake for about 15 minutes, until lightly browned on the edges. Remove from oven and toss shredded basil gently into the vegetables, taking care not to break them too much. Transfer to a serving bowl and serve hot.