Black Currant Agave roasted Butternut Squash
- 1/4 cup Tuscan Herb Avocado Oil
- 5 lbs. Butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 1/2 cup Black Currant Agave syrup
- 1 tbs. salt or to taste
- Freshly ground blak pepper to taste
Preheat oven to 400 degrees. Toss the squash in a bowl with the Tuscan Herb Avocado oil, grave, salt and pepper, then spread on the sheet pan. Drizzle with Black Currant agave syrup. Cover and roast until squash is tender, about 30 mins, stirring occasionally. Serve immediately, or cool to room temp, cover and refrigerate. Reheat before serving.