Saturday, February 2, 2013

Cinnamon Roasted Butternut Squash {Whole30}

After being on the Whole30 I've noticed all the wonderful tastes of vegetables. With all the extra additives you taste the true flavor of veggies. So far one of the best thing i've taste tested and tried  is cinnamon roasted squash. Nutmeg and cinnamon really do bring out the warm flavor of butternut squash. Reminds me of Thanksgiving dinner every night I make it. Not to mention it makes you house just smell DIVINE.

1 whole butter nut squash (3 c. cubed)
2 tbs. coconut oil (melted)
1/2 tbs. dark cinnamon
1/2 tsp. nutmeg
1 tbs. fresh ground black pepper

Preheat the oven to 400 deg (F)  Melt coconut oil (microwave is easiest), in a large bowl mix together coconut and squash and cinnamon ( try to evenly coat). Lay out on cookie sheet lined with parchment paper. 

 Roast for 35 minutes (keep an eye out!) The second the squash is done, pull from oven and sprinkle nutmeg as evenly as you can along the tops. Then add fresh ground black pepper. Let the squash sit for about 5-10 minutes on your cookie sheet. Sometimes I find squash gets a little "soft" post oven. So let it firm up with a mini cool-off session and it'll hold it's shape nicely as a side dish.

1 comment:

  1. I made this for dinner the other night. I was a little hesitant to use a full tablespoon of black pepper, and used considerably less. I really enjoyed it and next time I will go for it!