chow downRayne KuntzSage plant cuisineroasted quash, roasted squash, butternut squash, chili spice, roasted, bakedComment

Roasted butternut squash

chow downRayne KuntzSage plant cuisineroasted quash, roasted squash, butternut squash, chili spice, roasted, bakedComment
Roasted butternut squash

Roasted butternut squash

Yields: 4 servings

Ingredients

4 cups butternut squash – peeled and cubed

Spice mix

3 teaspoons tamari

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon cinnamon

½ teaspoon cumin

⅛ teaspoon cayenne

Steps

Preheat oven to 425 F.

Line a baking sheet with parchment.

Mix the spices together in a large bowl. Add the squash and toss until it is well-coated.

Spread them evenly on the baking sheet. Bake for 15 minutes, flip, then cook another 5 minutes.

Serve as a side dish, in a Buddha bowl or my favourite - a burrito with spicy beans.

Click here to download recipe

plant-based, vegan, chow down, main dishesRayne KuntzSAGE plant cuisinebutternut squash, mac n cheese, vegan, recipe, plant-based, cashews, almond milk, mac and no cheese, pasta, plant basedComment

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plant-based, vegan, chow down, main dishesRayne KuntzSAGE plant cuisinebutternut squash, mac n cheese, vegan, recipe, plant-based, cashews, almond milk, mac and no cheese, pasta, plant basedComment
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chow down, comfort foodRayne KuntzSage Plant Cuisinetamarind, sabji, sabzi, roasted vegetables, Indian cuisine, Indian, Indian food, Indian spices, comfort food, vegan, plantbased, plant based, plant-basedComment
Roasted vegetables with Indian spices