prepare the butternut squash: preheat your oven to 400°f (200°c). in a 9 x 13 pan, toss the butternut squash cubes with 1/4 cup extra virgin olive oil, 1/4 cup maple syrup, 2 tsp cinnamon, 1/4 tsp sea salt, and 1/2 tbsp vanilla extract until well coated.

bake the squash: spread the coated butternut squash cubes evenly on a baking sheet. bake for 25 minutes or until the squash is tender.

make the granola topping: in a separate bowl, combine the organic rolled oats, crushed pecans, hemp hearts, 1 tsp cinnamon, 1/4 tsp sea salt, 1 tsp vanilla extract or paste, 1/4 cup maple syrup, and 1/8 cup extra virgin olive oil. mix until evenly combined.

add the granola topping: remove the butternut squash from the oven. sprinkle the granola mixture evenly over the baked squash.

final bake: return to the oven and bake for an additional 15 minutes, or until the granola is golden and slightly crispy.

serve: let cool slightly before serving. enjoy warm as a comforting and nutritious dish!