Roasted Butternut Squash With Coconut Drizzle And Saigon Cinnamon

1. 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. 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. 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. 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. 5

   Plate the squash and slowly drizzle the coconut over in a zig-zag fashion. Garnish with mint or sage if desired.

* Per serving · 4 servings · Values may vary.