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overhead photo of pan of roasted butternut squash with parsley
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Easy Roasted Butternut Squash

A simple Paleo-friendly recipe for roasted butternut squash made with coconut oil, cinnamon, and sea salt
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 servings
Calories 128kcal
Author Amee

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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