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Roasted Butternut Squash


  • 1 butternut squash sliced
  • 2 tablespoons honey
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 4 cloves of garlic
  • Green Onion
  • Roasted Soybeans


  • Preheat oven to 400°
  • Peel and seed the butternut squash
  • Slice squash in 1/4 inch slices
  • Mince garlic
  • Combine honey, gochujang, soy sauce, sesame oil and garlic
  • Toss butternut squash in honey soy sauce
  • Arrange squash in an even layer on a parchment lined baking sheet
  • Roast for 20 minutes, then flip squash and return to the oven for another 10 or until tender
  • Garnish with green onion and roasted soybeans and serve
If butternut squash isn’t for you, try substituting with other vegetables!

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