I’m always in the market for easy-peasy side dishes. In fact, it’s even a bit ridiculous to call this a “recipe” because it’s THAT easy. Nonetheless, I’m going to write it up because it’s flipping delicious. And frankly, butternut squash is one of those things that I think sits on many a cook’s counter top without getting cooked because you’re just not quite sure what to do with it. Well I’m here to tell you, this is what you do with it: make Honey Cinnamon Roasted Butternut Squash.
When I say this is easy, I mean it’s really easy, but I also happen to think that it’s the most delicious way to eat butternut squash. This is also a fantastic side dish to serve at a holiday gathering. In my family, we always had the frozen variety of yellow squash at Thanksgiving and Christmas, with a bit of butter and salt added. It was okay and I always liked it as a kid, but this is exponentially better! And might I make a suggestion? Make extra….LOTS of extra! I say, hoard all of the butternut squash you can while it’s in season, roast it all up and freeze what’s left. Then it’s just a matter of defrosting it and reheating when you’re in the mood for a tasty fall-ish side dish!
- 3 medium sized butternut squash
- 4 tbsp extra virgin coconut oil
- 4 tbsp honey
- 1 tbsp cinnamon
- sea salt and pepper to taste
- 1 tbsp grass fed butter
- preheat your oven to 375 degrees F.
- To prepare your squash, cut about 1 inch off of the pointy end, just enough to create a solid flat surface. Then turn the squash on its flat surface, and cut the squash in half down the middle.
- Scoop out the seeds and reserve to roast (if that's your thing). Otherwise, discard the seeds.
- Place the squash halves on a sheet tray.
- Distribute the honey and coconut oil up between the squash and drop it into the cavities of the squash.
- Sprinkle each squash with cinnamon, and season liberally with sea salt and pepper.
- Place the tray in the oven and roast the squash until fork tender, about 1 hour.
- When they are tender, pull them out of the oven. Let cool enough to handle.
- When they have cooled slightly, scrape out the meat of the squash with a fork.
- To serve, place a dab of butter on top. Enjoy!
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