Spiced Butternut Squash
1 butternut squash, seeds removed and sliced into 1 inch rounds or moon shapes (we prefer skin on for extra fiber!)
2 tbsp olive oil
1 1/2 tbsp Togarashi spice (or substitute with a blend of 1 tsp toasted sesame, 1 tsp orange zest, 1 tsp chili flakes, grind fresh pepper, 1/2 tsp flaky sea salt)
2 tbsp Seed + Mill Organic Tahini (any of our flavors would be delicious here!)
1. Preheat oven to 400 °F and line a baking sheet with parchment paper.
2. In a bowl, coat squash slices in olive oil and toss with Togarashi, mixing well to coat each piece.
3. Lay out butternut squash pieces in a parchment paper-lined baking sheet, making sure each piece is separated.
4. Roast until golden brown, about 30 minutes.