A simple recipe for roasted butternut squash seasoned with all-spice, cinnamon, maple, and vanilla ghee, perfect for meal prepping. Can be served over rice, lentils, or coconut yogurt.
Prepare the butternut squash (peel and cube if necessary). Add ground cinnamon, all-spice, a dash of maple, and 1 tbsp Madagascar vanilla ghee to the squash. Mix well to coat. Bake at 400F for about 30 minutes.
