Time to transcribe a scribble note! Maybe someday I’ll find my picture of it as well. (In the meantime, here’s one from the original site, which also has the ratio of ingredients.) However, I do know this makes a great autumn side dish.
Cinnamon Roasted Butternut Squash
Toss cubes of butternut squash with olive oil, maple syrup, salt, pepper, and cinnamon. Roast for 30 minutes at 400 degrees. Toss with fresh rosemary before serving.
And if you don’t eat it all, use the leftovers in a frittata made with eggs, bacon, onion, Gruyere cheese, butternut squash and rosemary.