Roasted Butternut Squash

wpid-IMAG0547.jpgI love how butternut squash – like all the other delicious varieties of gourds and squash – keep for so long when stored properly. They truly are a great winter food, not just because they can be stored for so long and eaten so fresh but also because of the deep, rich energies they contain to keep us warm and nourished during these cold months.

I decided to roast some up today with a few simple spices and flavours; it was so delicious and satisfying.

– – – – –

– 1 butternut squash, peeled and cut into small, even cubes (about 3-4 cups)
– 1 tbsp. sesame oil
– 1 tbsp. maple syrup
– ¾ tsp cinnamon
– ½ tsp cumin
– ½ tsp salt

Preheat oven to 400F.  Mix all ingredients together in a glass or ceramic baking dish until evenly coated and make sure there is enough room for one layer of butternut squash so it cooks evenly.

Bake for 45 minutes or until soft and fully cooked through.


3 thoughts on “Roasted Butternut Squash

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