Step 1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and cut the butternut squash into 1-inch cubes. Transfer to the baking sheet and drizzle with the oil and salt. Stir to coat the butternut squash cubes.

Step 3

Roast for about 25 minutes or until just tender, stirring once halfway through baking. Remove from the oven and set aside.

Step 4

Heat the vegan butter in a skillet over medium heat. Once melted, add the minced shallot and garlic, and sauté for 2-3 minutes. Next, add the roasted butternut squash and sauté for one more minute.

Step 5

Add the chili flakes, oregano, smoked paprika, maple syrup, soy sauce, and stir to coat. Cook for another 2-3 minutes.

Step 6

Serve as a side, with steamed rice, pasta or as a filling for tacos!