Cinnamon Roasted Butternut Squash (vegan, paleo)

Cinnamon Sugar Roasted Butternut Squash (vegan, paleo)

Serves: 4

Ingredients:

4 cups chopped butternut squash

1.5 TBS melted coconut oil

2 tsp coconut (or cane) sugar

1/4 tsp salt

1 1/2 tsp ground cinnamon

Optional: 3 TBS chopped walnuts or pecans (pumpkins seeds work great too!)

Directions:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, mix the butternut squash and melted coconut oil together. Then add in the sugar, salt, and cinnamon, mixing until the squash is well coated in all the spices. Optional: mix in the nuts.

3. Transfer the butternut squash mixture to the baking sheet.

4. Bake at 350 F for 35-40 minutes, or until tender.

Store in an airtight container in the fridge for 3-4 days.

Enjoy!

Don’t forget to tag me on Instagram so I can see your recreations!

xoxo,

Emily