Ethiopian Spiced Roast Squash

Serves 4

INGREDIENTS

• 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

PREPARATION

1. Preheat oven to 375ºF.

2. Peel and slice the squash ½ - ¾ inches thick.

3. Mix spice mix, garlic and oil in large bowl, then add the squash slices and stir to coat evenly.

4. Spread onto a baking dish and drizzle the rest of the spice and oil mixture over top.

5. Bake for 30 min or until tender. Turn once halfway through cooking.