Here’s a new twist on roasted butternut squash seasoned with cinnamon and dried oregano, creating a unique and zesty flavor.
Steps
1
Prepare the Squash
Ingredients
1 medium sized butternut squash, halved and sliced into 1” pieces
¼ cup of aquafaba
1 tsp. low-sodium Tamari
1 teaspoon of ground cinnamon
1 teaspoon of dried oregano leaves
Preheat oven to 400 F (204C).
Prepare a baking sheet and line with parchment paper or a silicone mat.
In a bowl, mix together aquafaba and tamari. Add squash and coat each piece well.
Add the spices and make certain each piece of squash is covered well with the oregano and cinnamon.
2
Roast the Squash & Serve
Place on baking sheet in an equal array. Smaller pieces should be in the middle of the pan, with larger pieces at the pan’s edge. This will create equal roasting times.
If necessary, baste with additional aquafaba to prevent drying.
Cook for 20 minutes on one side, flip and cook for an additional 10-12 minutes, or until golden brown.
Serve as a side dish, salad ingredient, etc. Also makes a great snack! You will be surprised how well the cinnamon and oregano blend to add a unique flavor.
