Spending the holidays in @coucouintimates making the the yummiest Roasted Butternut Squash Tartine (receipe below) 😘🌟🎁 Serves 4-6 1 medium butternut squash 2 tbsp maple syrup 1 tbsp cinnamon 2 tbsp olive oil 1 tsp salt 1 cup of cashews, soaked overnight 1/4 cup water Juice of 1 lemon 3 tbsp pomegranate seeds 3 tbsp pistachios 3 tbsp fresh dill 4 slices of tartine bread Preheat the oven to 425°F (220°C). Peel, seed, and dice the butternut squash. In a bowl, mix together 2 tbsp maple syrup, 1 tbsp cinnamon, 1 tsp salt, and 1 tbsp olive oil. Toss the diced butternut squash in the maple syrup mixture until well coated. Spread the squash onto a baking sheet and bake for 25-30 minutes, or until tender and caramelized. Meanwhile, add the soaked cashews to the food processor or blender along with 1/4 cup water, 1 tsp salt, and the juice of 1 lemon. Blend until smooth and creamy. Heat 1 tbsp of olive oil in a pan over medium-high heat. Add sliced tartine bread and cook until golden brown and toasted. Spread the cashew cream over the toasted tartine bread and top with the roasted butternut squash. Garnish with pomegranates, pistachios, and dill. Season with salt and pepper to taste.