Preparation

• Preheat your oven to 400°F (200°C). If using an air fryer, preheat to 380°F (190°C).
• Prepare the squash: Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits. You can peel the squash if desired, or roast it with the peel on and scoop out the flesh after cooking. Cut the squash into uniform cubes or wedges, about 1-inch in size.
• Season the squash: In a large bowl, toss the squash cubes with olive oil, maple syrup, dried sage, salt, and pepper. Add red pepper flakes if you like a little heat.
• Roast the squash: Spread the seasoned squash in a single layer on a baking sheet. Ensure the pieces are not overcrowded, as this will steam the squash instead of roasting it.
• Bake for 20-30 minutes, flipping halfway through, until the squash is tender and caramelized.
• For air fryer: Place seasoned squash in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through, until tender and browned.