A simple Paleo-friendly recipe for roasted butternut squash made with olive or coconut oil, cinnamon, freshly grated nutmeg, and coarse salt.
Prep time: PT5M
Cook time: PT55M
Total time: PT60M
Rating
5 stars (3 reviews)
Keywords
squash
Ingredients
6 cups butternut squash (cubed)
3 tbsp extra virgin olive oil (*can also use coconut oil. I like to use half and half.)
1 tsp cinnamon (more or less, to taste, I love a lot of cinnamon flavor!)
1 tsp coarse salt (adjust to taste)
¼ tsp freshly grated nutmeg (optional, but delicious here!)
Categories
Side Dish
Cuisine
American
Steps
Preheat oven to 400 degrees F
Whisk the olive oil with the cinnamon, nutmeg, and sea salt
Add the squash to the large bowl and toss until fully coated
Spread the coated squash in a large glass or ceramic baking dish and bake for 45 minutes to an hour.
Nutitrion
Serving Size: 1 serving
Calories: 128 kcal
Carbohydrates: 17 g
Protein: 1 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 587 mg
Sugar: 3 g
Reviews
Tonya on 2024-04-29 (5 stars): This was absolutely delicious. I had never made butternut squash myself, so on a whim, decided I wanted to try it. I picked this recipe and I'm so glad I did. I will definitely be making this again for the family. Thank you for an easy and delicious recipe.
Natalia on 2018-04-04 (5 stars): I like it! Thank you!
