Savory, Sweet and Spicy Butternut Squash

This is so decadent and additive. It’s like having your dessert first. It is very easy to make and is quick to cook. It is a little rich, but it is that time of the year. Best of all it\s vegan and no one will ever know.
I’ve yet to meet anyone that doesn’t like this. However, if you have a real squash hater, you can sub out with sweet potatoes.


2 lbs Butternut Squash, cubed to about 1 inch. 
3 Tbsp Earth Balance
3 Tbsp Maple Syrup
1/8 tsp Chili Flakes
1/4 tsp Sea Salt
A few grinds of Black Pepper
Preheat oven to 400F and arrange all ingredients in a Pyrex baking dish. Ideally, they should be in one layer, but a little overlap is okay. 
Bake for 20 minutes, stir things around a bit and bake for another 15-20 minutes, or until done. 
Note: You can adjust the maple syrup and chili flakes to make it more or less sweet and more or less spicy. 

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