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
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)
- Preheat your oven to 400 degrees f and line a sheet pan with parchment paper.
- 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.
- 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.
- When done, serve with the chili and cilantro leaves. Can be served hot or cold.