Roasted Butternut Squash (A Vegan Friendly Recipe)

I LOVE this time of the year!! The air is crisp and it's just a little chilly but not too cold outside. And it is certainly time for warmer dishes.

One thing that I have learned to appreciate more and more recently is roasting vegetables. It's a very healthy method for preparing food and it's efficient.

On that note, let me share my recipe for roasted butternut squash!!

Preheat the oven to 400 degrees

1 medium butter squash or 2 small ones (tip: If you are not willing to spend the time peeling and cutting the squash many stores sell it already cut up for you. In this case use about 2 pounds of the cut up squash)
4 tablespoons of butter or Earth Balance (Earth Balance is a vegan and gluten free spread)
3 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of cardamom (optional)
2 tablespoons of turbinado sugar or brown sugar
2 tablespoons of raw honey

(Complete these steps if you buy the squash whole and not pre-cut) Peel the outer layer of the squash using a vegetable peeler. Using a large knife, cut the squash in half. Scoop out the seeds and discard.

Cut the squash into roughly 2 inch cubes. Place in a large bowl. 

Melt the butter or Earth Balance. Mix in the cinnamon, nutmeg, cardamon (optional), sugar and honey into the melted butter or Earth Balance. Pour the mixture over the cut up squash and mix well so that each piece is coated.

Place the cut and seasoned squash on a baking sheet, making sure that each piece is touching the baking sheet and not on top of each other.

Roast the squash in the oven for about 35-40 minutes. Be sure to turn the squash over with a spatula about half way through the roasting process (after roughly 20 minutes). The squash should be nice and tender when done.

ENJOY!!!