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:
Preheat oven to 400F.
Cube squash, removing the skin and scooping out seeds.
Toss squash with coconut oil, ginger, nutmeg, thyme, cinnamon, rosemary, salt and pepper. Arrange in a single layer on a parchment lined baking sheet.
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.
