Post by Loupy on Nov 4, 2014 19:16:12 GMT -7
Honey Cinnamon Roasted Butternut Squash
From: Kelli @ ahappyhealthnut.com/
When I say this is easy, I mean it’s really easy, but I also happen to think that it’s the most delicious way to eat butternut squash. This is also a fantastic side dish to serve at a holiday gathering. In my family, we always had the frozen variety of yellow squash at Thanksgiving and Christmas, with a bit of butter and salt added. It was okay and I always liked it as a kid, but this is exponentially better! And might I make a suggestion? Make extra….LOTS of extra! I say, hoard all of the butternut squash you can while it’s in season, roast it all up and freeze what’s left. Then it’s just a matter of defrosting it and reheating when you’re in the mood for a tasty fall-ish side dish!
Prep time:5 mins
Cook time:60 mins
Total time:1 hour 5 mins
Serves: 4
Ingredients
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
Instructions
preheat your oven to 375 degrees F.
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.
Scoop out the seeds and reserve to roast (if that's your thing).
Otherwise, discard the seeds.
Place the squash halves on a sheet tray.
Distribute the honey and coconut oil up between the squash and drop it into the cavities of the squash.
Sprinkle each squash with cinnamon, and season liberally with sea salt and pepper.
Place the tray in the oven and roast the squash until fork tender, about 1 hour.
When they are tender, pull them out of the oven. Let cool enough to handle.
When they have cooled slightly, scrape out the meat of the squash with a fork.
To serve, place a dab of butter on top.
Enjoy!
From: Kelli @ ahappyhealthnut.com/
When I say this is easy, I mean it’s really easy, but I also happen to think that it’s the most delicious way to eat butternut squash. This is also a fantastic side dish to serve at a holiday gathering. In my family, we always had the frozen variety of yellow squash at Thanksgiving and Christmas, with a bit of butter and salt added. It was okay and I always liked it as a kid, but this is exponentially better! And might I make a suggestion? Make extra….LOTS of extra! I say, hoard all of the butternut squash you can while it’s in season, roast it all up and freeze what’s left. Then it’s just a matter of defrosting it and reheating when you’re in the mood for a tasty fall-ish side dish!
Prep time:5 mins
Cook time:60 mins
Total time:1 hour 5 mins
Serves: 4
Ingredients
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
Instructions
preheat your oven to 375 degrees F.
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.
Scoop out the seeds and reserve to roast (if that's your thing).
Otherwise, discard the seeds.
Place the squash halves on a sheet tray.
Distribute the honey and coconut oil up between the squash and drop it into the cavities of the squash.
Sprinkle each squash with cinnamon, and season liberally with sea salt and pepper.
Place the tray in the oven and roast the squash until fork tender, about 1 hour.
When they are tender, pull them out of the oven. Let cool enough to handle.
When they have cooled slightly, scrape out the meat of the squash with a fork.
To serve, place a dab of butter on top.
Enjoy!
