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Five-Spice Roasted Butternut Squash

www.tasteloveandnourish.com
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 1/2

to 3 pounds butternut squash, peeled, seeded and cut into 1 inch cubes

2 tbsp

olive oil

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1 1/2 tsp

Chinese Five-Spice powder

1 tbsp

pure maple syrup