Butternut Squash Recipe – D'Open Kitchen Culinary School

Ingredients

• 1 bag 20 oz/4 cupsbutternut squash cubes
• 450 g carrots cut into small pieces
• 1 small onion quartered
• 3 cloves garlic skin on
• 2 tbsp olive oil
• salt & pepper
• 4 cup vegetable broth or chicken broth
• 2 tbsp maple syrup or honey
• 1 teaspoon paprika powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne powder adjust to your heat preference