Na*me-inspired Roasted Squash (vegan Friendly)

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 butternut squash ('delicata', 'sweet loaf', etc.) or 1 other sweet squash ('delicata', 'sweet loaf', etc.)
• 2 tablespoons cold pressed coconut oil (i used a combination of coconut oil and butter) or 2 tablespoons butter (i used a combination of coconut oil and butter)
• 2 -3 tablespoons pomegranate molasses, to taste (depends on how big the squash is)
• 1 tablespoon honey (or other sugar of your choice ( brown sugar, raw sugar, agave, etc.)
• 1/2 teaspoon sumac
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cardamom
• pepper, to taste
• 1/4 teaspoon sea salt (to taste)
• 3 tablespoons dried barberries or 2 tablespoons dried cranberries
• toasted walnuts (almonds, pistachios, pine nuts, etc. can be substituted)

Recipe

• 1 roasted butternut squash: preheat oven to 400°f.
• 2 cut in half lengthwise and discard seeds.
• 3 arrange the two halves on a parchment lined sheet pan.
• 4 spoon and/or sprinkle the oil/butter, pomegranate molasses, honey and spices on the squash. don't worry about mixing it all together. the heat from the roasting will do that.
• 5 roast squash for 45 minutes, or until starting to brown on the edges, adding the dried barberries or dried cranberries the last 10-12 minutes of roasting.
• 6 serve hot. tastes best hot or at room temperature.