Ethiopian Spiced Roast Squash
About 600-750 g butternut squash (approximately half to 1 whole squash)
1 tbsp Savvy Pantry Berbere spice mix
2 tbsp olive oil
1 clove garlic, minced (or 5 ml garlic powder)
½ tsp salt
Preheat oven to 375ºF.
Peel and slice the squash ½ - ¾ inches thick.
Mix spice mix, garlic and oil in large bowl, then add the squash slices and stir to coat evenly.
Spread onto a baking dish and drizzle the rest of the spice and oil mixture over top.
Bake for 30 min or until tender. Turn once halfway through cooking.