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August 17, 2019 1 min read

The vibrant color and delicious taste of the roasted butternut squash of this simple Mediterranean dessert make it really stand out. Adding Mama Tulia Apple Cinnamon Spread sweetens it up and gives it even more flavor.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe Type: Salad, Easy, Vegan, Paleo, Gluten-Free 
Cuisine: Middle Eastern 

Ingredients:

  • 2.5 packets Tulia Apple Cinnamon Supersnack
  • 1/4 teaspoon nutmeg
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 orange
  • 1 teaspoon ground cinnamon
  • 1 medium (about 2lb/900g) butternut squash, peeled and cut into thin slices
  • 1/4 cup raisins
  • 1/4 cup cashews

Preparation:

1. Preheat the oven to 425°F/220°C/ Gas Mark 7. Line a rimmed baking sheet with parchment paper (or with a silicon baking mat).
2. Whisk together Tulia Apple Cinnamon Supersnack, nutmeg, olive oil, orange zest and juice, and cinnamon in a large bowl. Add the butternut squash slices, raisins, and cashews and toss well together. 
3. Spread the pumpkin onto the prepared baking sheet and drizzle all the juice on top. Roast in the oven for 10 to 15 minutes, or until the squash begins to caramelize. 
4. Serve warm or cold. Will keep refrigerated for up to 3 days.