Ever since doing the 21 Day Fix, I am in love with squash!! You see, I’m not a huge veggie fan, I have to force myself to eat them. So I try to make them as delicious as possible!! When I saw that squash was a “green” container on the 21 Day Fix plan, I was so happy. All these years, I thought it was a carb, so I was delighted when I could count it as a veggie serving.
I’ve always loved squash. To me, it feels like a comfort food. Probably because we typically eat it warm. And my favourite way to cook veggies is to roast them in the oven. I find roasting veggies adds a lot of flavour and sweetness…and who doesn’t want more sweetness in their veggies?!
To roast this butternut squash, I’ve added in a little bit of coconut oil and cinnamon. Oh my, so good!!
If you’re trying to get your kids to eat more veggies, then I highly recommend you start with this recipe. They will love the sweetness of the cinnamon. Trust me, I have 3 boys who grunt and groan when I put veggies on their plate. So when I can serve them something that they want more of, I’m one happy mama!
I buy the whole butternut squash at the grocery store, then peel it, remove the seeds, and chop it into cubes. It’s actually quite easy, I even posted a video on how to do it. But I’ve seen pre-cut bags of butternut squash in some stores, so if you’re looking to save time, then try that option. I don’t recommend the frozen bags of butternut squash, they tend to turn out really mushy. Save those for butternut squash soup!
I usually cut up a butternut squash and roast it on Sunday so that I have it on hand for the week. It will last in the fridge for a week. If you’ve downloaded my ‘Typical day of Eating’ plan, then you’ll know I eat it a few times a week..it’s just that yummy!
Cinnamon Roasted Butternut Squash
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: serves 4
- Serving Size: 1 cup
- 1 butternut squash, peeled and chopped into 1-inch cubes
- 1 Tbsp coconut oil, melted
- 1-2 tsp cinnamon
- Preheat oven to 400F.
- Place butternut squash cubes in a 9 x 13-inch baking pan.
- Toss with coconut oil and cinnamon.
- Place in oven and bake for 15 minutes. Remove from oven and stir. Place squash back in oven for another 15 minutes, or until soft and cooked through.
Cal: 95 Fat: 3.6g Protein: 1.4g Carbs: 16.9g Fiber: 3.1g Sodium: 5.7mg
21 Day Fix: 1 green, 1 tsp