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Cinnamon Roasted Butternut Squash

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?!

Cinnamon Roasted Butternut Squash

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’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


  1. Preheat oven to 400F.
  2. Place butternut squash cubes in a 9 x 13-inch baking pan.
  3. Toss with coconut oil and cinnamon.
  4. 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