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Roasted Butternut Squash

  • Nathalie Weiss Rhone, MS, RDN, CDN
  • Nov 8, 2018
  • 1 min read

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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