Name: Roasted Butternut Squash with Cinnamon and Nutmeg
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
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!); ½ tbsp coarse salt; ¼ tsp freshly grated nutmeg (optional, but delicious here!)

A simple Paleo-friendly recipe for roasted butternut squash made with olive or coconut oil, cinnamon, freshly grated nutmeg, and coarse salt.

Roasted Butternut Squash with Cinnamon and Nutmeg

butternut squash (cubed)

tbsp extra virgin olive oil

cinnamon

salt

tsp nutmeg

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 45 minutes to an hour.

Roasted Butternut Squash with Cinnamon and Nutmeg

Prep Time: 5 minutes

Cook Time: 55 minutes

Total: 60 minutes

Servings: 6

Ingredients

Instructions

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