Yield: 6-8 servings
Ingredients
⚫ 3 pounds’ butternut squash, peeled and cubed
⚫ 1 teaspoon pumpkin pie spice
⚫ 1/2 teaspoon cinnamon
⚫ 1 teaspoon vanilla extract
⚫ 2 tablespoons apple cider
⚫ 1/4 cup maple syrup or raw honey
⚫ 1 Tablespoons of original sea moss gel
⚫ 1/4 cup dried cranberries (optional)
⚫ 1/4 cup chopped pecans (optional)
Directions:
a) Preheat oven to 350 degrees.
b) Peel and cube squash, and place into a large bowl.
c) Add pumpkin pie spice, vanilla, apple cider, maple syrup, sea moss gel and oil.
d) Stir until fully combined.
e) Transfer to a large cast iron skillet or baking sheet.
f) Bake for 20 minutes, or until squash is tender.
g) Transfer to a serving bowl, and toss with cranberries and pecans if using.
