Preheat the oven to 475°F. Wash and chop the butternut squash in 1/2 inch rings then 1/2 inch pieces. Did you know? You can eat the skin on butternut squash so no need to peel it!
Put the squash on a baking tray with parchment paper. Add a drizzle of olive oil and maple syrup. Season with salt & pepper and bake for 10 minutes.
Add a drizzle of olive oil and maple syrup. Season and bake for 10 minutes.
Meanwhile, mix the yogurt with the mustard and tarragon.
After 10 minutes, put the salmon into the oven with the squash and add a drizzle of maple syrup on top. Bake for another 10-12 minutes.
Serve the butternut squash with the salmon and yogurt sauce. Season with salt & pepper and enjoy!
Average estimated amount for one serving