Easy Roasted Butternut Squash
A simple Paleo-friendly recipe for roasted butternut squash made with coconut oil, cinnamon, and sea salt
Servings 6 servings
- 6 cups butternut squash cubed
- 3 tablespoons extra virgin olive oil *can also use coconut oil. I like to use half and half.
- ½ to 1 tablespoon cinnamon I go with a tablespoon because I love a lot of cinnamon flavor
- ½ tablespoon sea salt
Preheat oven to 400 degrees F
Whisk the olive oil with the cinnamon 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.
Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 14882IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg