Na*me-Inspired Roasted Squash (Vegan Friendly)

• 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.)
• 12 teaspoon sumac
• 12 teaspoon ground cinnamon
• 12 teaspoon ground turmeric
• 14 teaspoon ground cumin
• 18 teaspoon ground cardamom
• white pepper, to taste
• 14 teaspoon sea salt (to taste)
• 3 tablespoons dried barberries or 2 tablespoons dried cranberries
• toasted walnuts (almonds, pistachios, pine nuts, etc. can be substituted)

1. Roasted Butternut Squash: Preheat oven to 400F.
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.
5. Don't worry about mixing it all together.
6. The heat from the roasting will do that.
7. 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.
8. Serve hot.
9. Tastes best hot or at room temperature.

butternut, coconut oil, pomegranate molasses, honey, sumac, ground cinnamon, ground turmeric, ground cumin, ground cardamom, white pepper, salt, barberries, walnuts

Taken from www.food.com/recipe/na-me-inspired-roasted-squash-vegan-friendly-471871 (may not work)