Try this Market District fall recipe!


  • 1 butternut squash
  • 1 Tsp Canola Oil
  • 1 Tsp Fresh Ginger, Minced
  • 2 Tbsp Maple Butter (Found Here)

Directions: Preheat oven to 350 degrees. Peel and dice butternut squash. Mix together canola oil and fresh ginger. Toss ginger mixture with diced butternut squash. Season with salt and black pepper and put spread out on a baking tray. Roast the squash for about 15 minutes, until tender. Toss with maple butter and and bake for another five minutes.

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