- 1 winter squash (2 – 2½ pounds; kabocha, delicata, red kuri, or acorn squash all work well and need not be peeled)
- 1 tablespoon (20g) pure maple syrup (may substitute honey)
- 1 tablespoon (12g) brown sugar
- ¼ teaspoon each kosher salt and freshly ground pepper
- 1½ tablespoons (22g) coconut oil, melted (may substitute olive or avocado oil)