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Roasted Butternut Squash With NuNature Date Syrup And Chili

The side dish that will steal the show. Sweet, salty and spicy, this humble squash never tasted better

Serves 3-4, vegan, 15 minutes work time, 50 minutes total time

Ingredients:

1 butternut squash (around 2 pound in weight), peeled

2-3 tablespoons olive oil

2-3 tablespoon NuNature Date Syrup

Salt, black pepper

1 fresh red chili, cored and thinly sliced (optional)

A handful of fresh cilantro leaves (optional)

Method:

  1. Preheat your oven to 400 degrees f and line a sheet pan with parchment paper.  
  2. Cut the butternut squash lengthwise, remove the seeds and slice to 0.5-inch-wide slices. Place in a bowl, drizzle with the olive oil and date syrup, season with salt and pepper and gently toss.
  3. Lay the slices in a single layer on the lined sheet bake for 20-30 minutes in the oven until the squash is soft and golden.
  4. When done, serve with the chili and cilantro leaves. Can be served hot or cold.

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