Cinnamon Roasted Butternut Squash

Butternut Squash is one of my Fall Favorites 🙌  ❤️ Why? Well first off it's so dang naturally sweet, starchy, and goes well with just about anything.  Nutrition-wise?  It's sky high in Vitamin A & carotenoids (excellent for reducing inflammation, boosting immunity & even preventing certain cancers 👊) plus FIBER (I always stress ALL meals require ✅ at least 5-10g of fiber).  

*** NUTRITION SPOILER ALERT *** This recipe will go FAR, so make QUADROUPLE the amount.. have it in the following ways to help save you time in your meal prep this week - this is a lifesaver!

• Serve as a Side with your main entree

• Blend into a soup tomorrow (just add with chicken broth)

• Add to quinoa and nuts (easy meal)

• Add to kale/spinach salad 🥗 (plus protein of choice and some raisins/nuts)

• Add to a smoothie (with almond milk and protein powder)

• Served with fried egg 🍳 on top

• Blended in soup 🍜 (recipe to follow in future blog post ;))

• Mix with Quinoa/Grain of choice

Cinnamon Roasted Butternut Squash

• 1 Butternut Squash

• 1 Tbsp Cinnamon (more or less depending on size squash)

• 1/2-1 Tbsp Olive Oil

• Salt (generous shake of kosher salt)

1. Peel squash (you can also purchase squash pre-peeled and chopped) and chop 🔪 into bite sized cubes.  NOTE: You can microwave your squash if it's really big to make it easier to slice into!

2. Add cubed squash to a baking pan (line with aluminum foil for ease).

3. Drizzle with olive/coconut oil, salt and pepper.

4. Season liberally with cinnamon and shake the pan so it gets evenly combined. 

5. Bake @ 400F, ~30 min or until fork tender

6. Serve and enjoy! 😍

IMG_2947.JPG

IMG_2947.JPG