Honey Cinnamon Roasted Butternut Squash
Prep time
Cook time
Total time
Serves: 4
  • 3 medium sized butternut squash
  • 4 tbsp extra virgin coconut oil
  • 4 tbsp honey
  • 1 tbsp cinnamon
  • sea salt and pepper to taste
  • 1 tbsp grass fed butter
  1. preheat your oven to 375 degrees F.
  2. To prepare your squash, cut about 1 inch off of the pointy end, just enough to create a solid flat surface. Then turn the squash on its flat surface, and cut the squash in half down the middle.
  3. Scoop out the seeds and reserve to roast (if that's your thing). Otherwise, discard the seeds.
  4. Place the squash halves on a sheet tray.
  5. Distribute the honey and coconut oil up between the squash and drop it into the cavities of the squash.
  6. Sprinkle each squash with cinnamon, and season liberally with sea salt and pepper.
  7. Place the tray in the oven and roast the squash until fork tender, about 1 hour.
  8. When they are tender, pull them out of the oven. Let cool enough to handle.
  9. When they have cooled slightly, scrape out the meat of the squash with a fork.
  10. To serve, place a dab of butter on top. Enjoy!
Recipe by Happy Healthnut at http://www.ahappyhealthnut.com/2014/10/17/honey-cinnamon-roasted-butternut-squash/