Prep Time: 15 minutes
Cook Time: 35-40 minutes
Yields: 4 servings
1 - butternut squash, cut into 1 inch cubes
2 tablespoons - seasoned rice wine vinegar
2 tablespoons - coconut aminos
2 tablespoons - olive oil
2 tablespoons - cumin
2 teaspoons - paprika
1 teaspoon - garlic powder
¼ teaspoon - salt
Preheat oven to 400 and line a baking sheet with parchment paper. Spray with oil.
Peel butternut squash, cut in half and remove the seeds. Cut into 1 inch cubes. Place in a large bowl.
In a bowl, whisk the seasoned rice wine vinegar, coconut aminos, olive oil, cumin, paprika, garlic powder and salt. Add marinade to the butternut squash. Toss butternut squash with marinade, evenly coating the cubes. Place the dressed butternut squash on the baking sheet in one layer. If it doesn’t fit on one pan, line a second baking sheet with parchment paper and spray with oil.
Place in the oven and bake for about 45-60 minutes or until golden brown. Stir half way through cooking. If you would like the butternut squash to be crispier, cook for another 5-10 minutes.
Download the recipe PDF here.