YIELD: 8 servings For the roasted butternut: 4 cups peeled, cubed butternut 1 tsp. minced fresh ginger ½ Tbsp. ground cinnamon sea salt and pepper, to taste 3 Tbsps. vegetable oil 2/3 cup sugar 3 Tbsps. water 1/3 cup butter dash of red chili flakes 2 ½ cups roasted butternut 1 sheet of frozen puff pastry, thawed 1. For the roasted butternut: Preheat oven to 350°F. Place butternut cubes in a large mixing bowl. Add the ginger, cinnamon, seasoning and oil ...

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