Coconut Milk Roasted Butternut Squash

1 medium butternut squash, peeled, cut into medium dice
1 cup coconut milk
1 tablespoon honey
1/2 teaspoon mustard seeds
1/4 teaspoon cinnamon
1/2 teaspoon dried ginger
1/4 teaspoon sea salt
pinch cayenne

1. Heat oven to 425°F.
2. Whisk together the coconut milk, honey, spices and salt in a medium bowl. Add squash cubes and toss to coat.
3. Pour into a greased baking pan or cast iron pan and roast in oven for 15 minutes. Remove from oven and stir the squash. Return to oven and roast another 15 – 20 minutes or until squash is fork tender.

How to peel butternut squash:
Cut ends off with a large, sharp chef’s knife, then cut squash in half width-wise. Place the cut end of one half on cutting board and cut strips of skin starting from the top and pushing down with the knife. Repeat with other half. Scoop out seeds, cut into slabs, and then into cubes. Medium dice is about 3/4 inch.