Don’t you just love it when you find a recipe that not only tastes good, but it’s easy to make and good for you too? It’s so much easier to eat healthy meals consistently when they taste good and they don’t require you to spend a day in the kitchen!
Once you master how to peel a butternut squash (I’ll show you an easy solution coming up), you will find it is a versatile squash that pairs well with different spices. Additionally it is packed with carbohydrates and nutrients such as potassium, magnesium, calcium, and iron as well as vitamins A, C, and B-6. All the more reason to add grain free carbs to your meals.
Butternut squash tastes great with chicken, beef, venison or fish. It’s also a great addition to a salad. I like to make up a large batch and keep it in the fridge for a midday snack or as a side dish with the previous night’s leftovers for lunch.
Butternut Squash with Cinnamon and Spice
Prep time: 20 minutes
Cook time: 20-30 minutes
Serves: 4-6
Ingredients:
- 1 Butternut squash
- 3-4 Tablespoons of coconut oil or butter melted
- 2 Teaspoons of ground cinnamon
- 2 Teaspoons of pumpkin pie spice
- Sea salt to taste if desired
*You will also need a really sharp butcher knife, a cutting board, a pairing knife or vegetable peeler, a microwave and a roasting pan.
Directions:
- Preheat oven to 350.
- Cut the ends off of the butternut squash and pierce it all over with a fork. Lay it on its side on a microwave safe plate and cook on high in the microwave for 3-4 minutes. Allow to cool for 5 minutes.
- While the squash is in the microwave place the coconut oil or butter in a roasting pan and place in the oven to melt while the oven is preheating. Start with 2 tablespoons. You can always add more if this is not enough to coat the squash.
- When the squash is cool enough to touch place it upright on the cutting board and peel the soften skin using a pairing knife or a vegetable peeler.
- Cut the peeled squash in half. Scoop the seeds and pulp out. Cut into uniform size cubes. They can be half inch or one inch, just keep them consistent so that they will cook evenly.
- Remove pain with melted oil or butter from oven and place the cubed squash in the pan. Use a large spoon and toss them to coat with oil.
- Sprinkle the cinnamon and pumpkin pie spice all over the squash and toss to coat evenly.
- Roast in the oven for 20-30 minutes, stirring every 10 minutes. If the squash seems dry after the first 10 minutes had an additional 1-2 tablespoons of oil or butter. Squash is done when it is tender and you can easily pick it up with a fork.
- If desired sprinkle with sea salt to taste. I prefer the pink Himalayan salt.
Don’t be intimidated by the cook time on this recipe. It is seriously so easy! Use the roasting time to sauté chicken, grill pork chops or make a side salad. Try a differently spice or just season with salt and pepper for a different flavor.
Do you like butternut squash? Let me know what you think of this recipe in the comments below.
