Roasted Butternut Squash With Coconut Drizzle And Saigon Cinnamon – a delicious recipe with butternut squash, coconut oil, cinnamon, salt, coconut butter, water. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 425 degrees F. Line baking pans with aluminum foil. Peel and cut the squash into cubes or wedges (your preference).
2
Melt the coconut oil and mix it with the cinnamon and salt. Toss the squash with the oil mixture in a large bowl.
3
Spread the squash onto baking pans so that they are in one even layer. Bake them for 25-35 minutes (this will depend on the thickness of the cubes/wedges and your oven's heat). Check for tenderness after 20 minutes and every 5 minutes thereafter- they should be tender, but not falling apart.
4
While the squash is roasting, whisk the coconut butter with the water and honey in a small bowl (the coconut butter may need to be melted if it is cold in your house/outside). Pour into a sauce pourer or a liquid measuring cup with a spout.
5
Plate the squash and slowly drizzle the coconut over in a zig-zag fashion. Garnish with mint or sage if desired.
2747
kcal
Calories
301
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: For the Squash:, 3 pounds butternut squash, 3 tablespoons coconut oil, 1 tablespoon Saigon cinnamon, and more.
Yes, Roasted Butternut Squash With Coconut Drizzle And Saigon Cinnamon falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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