Hooray for squash season! As soon as the weather starts to turn a bit, I put my oven on and start roasting all the veggies. What I love about roasted squash is how versatile it is. Blend into a soup, toss on your favourite bowl, eat as a side, or just as a snack. Yummy maple syrup adds a touch of sweetness, while the Twisted 7 Asian spice blend provides a warm flavour from the cinnamon and fennel. Delish!
- 1 butternut squash
- 3/4 tsp Twisted 7 Asian spice blend
- 2 tbsp butter
- 1 tbsp maple syrup
Preheat oven to 425 degrees F. Peel squash with a vegetable peeler. Slice in half lengthwise and remove seeds. Lay squash flat side down and cut into 1/2 inch slices.
Combine butter, syrup & Twisted 7 Asian spice blend in a microwaveable bowl and heat until butter is melted. Add sliced squash to bowl with butter seasoning mixture and toss until well coated. Place in a single layer on a foiled baking sheet. Bake for 20-25 minutes until tender and caramelized, turning once.
Serve with fresh cracked pepper. Enjoy!