Roasted Butternut Squash with Cinnamon and Nutmeg
A simple Paleo-friendly recipe for roasted butternut squash made with olive or coconut oil, cinnamon, freshly grated nutmeg, and coarse salt.
Servings 6 servings
Calories 128kcal
Ingredients
- 6 cups butternut squash cubed
- 3 tbsp extra virgin olive oil *can also use coconut oil. I like to use half and half.
- 1 tsp cinnamon more or less, to taste, I love a lot of cinnamon flavor!
- 1 tsp coarse salt adjust to taste
- ¼ tsp freshly grated nutmeg optional, but delicious here!
Instructions
- Preheat oven to 400 degrees F
- Whisk the olive oil with the cinnamon, nutmeg, 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 30-45 minutes, or until golden and tender (time varies depending on the size of your squash cubes).
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