Roasted Butternut Squash

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.