Maple Roasted Butternut Squash
Maple Roasted Butternut Squash is a simple Fall dish that is made coconut oil, maple syrup, cinnamon, and sprinkled with walnuts. The perfect cozy side dish that is so versatile!
Ingredients
- 1 large butternut squash
- 3 tablespoon pure maple syrup
- 2 tablespoon melted coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon flaky sea salt
- 1/3 cup chopped pecans
Instructions
- Preheat the oven to 400 degrees. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half inch cubes.
- In a small bowl, whisk together the coconut oil, maple syrup, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.
- Roast at 400 degrees for 15-20 minutes.
- Add the pecans for another 5 minutes of roasting time (making it 20-25 minutes total). If you have them in there from the beginning, they will burn.
- Once roasted, remove from the oven, transfer to a platter and enjoy!
Tried this recipe?Let us know how it was!
