I love Fall. I don’t know about you, but when October comes, all I crave warm foods that make me feel cozy. I love hot tea and warm socks and scarfs (although we haven’t needed those just yet in California!). Roasted vegetables, squashes, and everything pumpkin (yes pumpkin is a squash!). Is it a coincidence that we crave seasonal eating? I don’t think so.
Seasonal eating is how we were created to eat. God made foods to grow perfectly during each season, with the heartier vegetables in the fall and winter. Our bodies naturally desire those heartier foods to keep us warm and nourished. I love it. It is not a coincidence, it was designed.
Butternut squash is a one of my favorite squashes for its versatility. Although, I made pureed baby food from it, it wasn’t until recently that I really learned how to dice it. That has changed everything. This roasted butternut squash recipe is a staple in our home at the moment. It so delicious with a touch of cinnamon to bring out the sweetness. And, this recipe is a perfect side dish for just about every fall meal, including Thanksgiving.
Cinnamon Roasted Butternut Squash Recipe
- 1 Butternut Squash
- Olive Oil, Coconut Oil (melted), or Avocado Oil
- Cinnamon for dusting to taste
- Himalayan Salt
- Preheat oven to 425
- Cut off top and bottom of squash to make a flat surface.
- Cut squash in half and cut of stem.
- Place cut side down and use your knife to begin cutting off skin.
- Cut squash in half length ways and scoop out seeds.
- Cut into small cubes and lay onto a parchment paper lined baking sheet.
- Toss with oil, salt and cinnamon and bake for 45 min to 1 hour, tossing once in the middle.
This Cinnamon Roasted Butternut Squash recipe has surely become a family favorite and I hope it will be in your family as well! Happy fall and happy baking!
Keep it clean, Keep it natural! From my Natural Health Blog to you!