Vegan Butternut Squash
Vegan butternut squash. Butternut squash is cut in half and roasted in the oven for 45 minutes. Then scooped out and mixed with soy butter, maple syrup, and spices.
Servings: 8
Calories: 189kcal
Ingredients
- 1 Tablespoon olive oil
- 2 medium-sized butternut squash cut in half lengthwise and seeds scooped out
- 6 tablespoons soy butter
- 4 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Rub the flesh side of the butternut squash with olive oil, salt, and pepper. Arrange the butternut squash on a parchment lined sheet pan, cut side down. Roast for approximately 45 minutes.
- When done, take out of the oven and let cool slightly. Cut or peel off the skin and scoop the flesh out into a bowl.
- Mix up the squash with a spoon in a bowl. Add your remaining ingredients and check seasoning. Adjust if necessary.
Notes
This vegan butternut squash can be made in advance and then reheated in the oven in time for dinner.
Nutrition
Calories: 189kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 76mg | Potassium: 682mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20330IU | Vitamin C: 39.5mg | Calcium: 104mg | Iron: 1.4mg