Roasted Cinnamon Butternut Squash

Roasted Cinnamon Butternut Squash - Roxie.net

 

Butternut Squash is one of my favorite vegetables. Ever. Cinnamon is one of my favorite spices. Ever. The two together makes this delicious squash taste like candy. If I didn’t have to share, I could probably eat the entire squash myself. The thing that makes me happiest? Cooking and taking care of my family. My guys love this recipe. With the exception of my 4 year old, who is currently refusing to eat anything that doesn’t have honey on it.

Ingredients:

Preheat your oven to 450. The higher temp helps your squash to caramelize nicely. Peel your squash. If you need to, microwave it a minute or two to make it easier. Personally, I like the tricep workout. 😉 Cut in half, scoop out the seeds. If you want, you can roast them like pumpkin seeds. Slice the halves into strips, then cut into pieces. Try to make them approximately the same size, but don’t stress over it. Place aluminum foil over your large cookie sheet, then spread out your squash evenly. Don’t crowd your pan! If you have to, get a second cookie sheet. Microwave your coconut oil (30 seconds-ish) then pour over the squash. Use your hands to evenly coat everything. Sprinkle your ground cinnamon all over the squash. Pop it in the oven for 15 minutes. Flip the squash, and cook for another 13 or until done. Be careful not to burn. Enjoy!

Cinnamon Roasted Butternut Squash - Roxie.net

Roxie Turner

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