Roasted Butternut Squash

November 8, 2018

 

 

 

Ingredients:

    •   1 butternut squash, cubed, with all skin and seeds removed

    •   2 Tbsp coconut oil

    •   1/2 teaspoon ground ginger

    •   1/2 teaspoon nutmeg
    •   1/2 teaspoon thyme

    •   1/2 - 1 teaspoon cinnamon
    •   sprinkle of fresh rosemary
    •   black pepper
    •   sea salt

    •   maple syrup (optional)

    •   thick balsamic vinegar (optional)

    •   walnuts, lightly toasted (optional)

 

Directions:

  1. Preheat oven to 400F.

  2. Cube squash, removing the skin and scooping out seeds. 

  3. Toss squash with coconut oil, ginger, nutmeg, thyme, cinnamon, rosemary, salt and pepper. Arrange in a single layer on a   parchment lined baking sheet.

  4. Roast in the oven for 35-45 minutes, flipping half way through. Serve with a drizzle of maple syrup and/or balsamic vinegar & lightly toasted walnuts.

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