Roasted Butternut Squash
I LOVE roasted veggies and this roasted butternut squash is so good that I couldn’t stop my family from snacking on it. It was almost gone by the time I was ready to serve it for dinner! Roasting brings out so much flavor and it’s turns butternut squash into something amazing. This recipe is so delicious that you’d never guess it only has 3 ingredients. It’s the perfect addition to a fall meal!
Ingredients
- Butternut squash, cubed – I’m lazy and bought the already cubed squash but you could definitely do this yourself.
- Coconut oil, melted
- CinnamonÂ
Preparation
Line a baking sheet with parchment paper. This makes cleanup so much easier.
Toss your butternut squash with coconut oil and spread it in a single layer on your baking sheet. You want your squash nice and roasted so give it as much surface area as you can.
Sprinkle with cinnamon. Go light on this. A little goes a long way when you are roasting. You can add salt and pepper here if you’d like to but it really doesn’t need it.
Preheat your oven to 400°. Bake for 20-25 minutes or until your squash starts to look lightly browned.
Serve immediately or let it cool and toss it in a fall salad (we have an amazing recipe for one we’ll be sharing soon, promise.)
- Butternut squash, cube
- Coconut oil, melted
- Cinnamon
- Line a baking sheet with parchment paper. This makes cleanup so much easier.
- Toss your butternut squash with coconut oil and spread it in a single layer on your baking sheet. You want your squash nice and roasted so give it as much surface area as you can.
- Sprinkle with cinnamon.
- Preheat your oven to 400°. Bake for 20-25 minutes or until your squash starts to look lightly browned.
- Serve immediately or let it cool and toss it in a fall salad.
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