Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash (about 3 pounds)
  • 2 tsp oil
  • 1/4 tsp salt
  • 3 tbsp vegan butter
  • 2 shallots (minced)
  • 4 cloves of garlic (minced)
  • 2 tsp chili flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 tbsp maple syrup
  • 2 tsp soy sauce

Instruction

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Peel and cut the butternut squash into 1-inch cubes. Transfer to the baking sheet and drizzle with the oil and salt. Stir to coat the butternut squash cubes.
  • Roast for about 25 minutes or until just tender, stirring once halfway through baking. Remove from the oven and set aside.
  • Heat the vegan butter in a skillet over medium heat. Once melted, add the minced shallot and garlic, and sauté for 2-3 minutes. Next, add the roasted butternut squash and sauté for one more minute.
  • Add the chili flakes, oregano, smoked paprika, maple syrup, soy sauce, and stir to coat. Cook for another 2-3 minutes.
  • Serve as a side, with steamed rice, pasta or as a filling for tacos!