Roasted Butternut Squash with Cinnamon

Butternut squash is a staple in my refrigerator every week. I love this vegetable because it is super simple to prepare, and it is both sweet and satisfying.  Butternut squash contains potassium which is important for bone health as well as vitamin B6 which aids in the function of the immune and nervous systems.

Anyone who knows me knows I love cinnamon, so naturally, one of my favourite ways to prepare butternut squash is to roast it in the oven with @nutiva coconut oil, @simplyorganicfoods Ceylon cinnamon and pink Himalayan salt.

Ceylon cinnamon is so fragrant and versatile, you can use it in both sweet and savoury dishes, or as a topping on your favourite latte.  This spice supports immune health as it has many anti-inflammatory, antioxidant, and antimicrobial benefits. It can also help in managing blood pressure and blood sugar.

I love incorporating Ceylon cinnamon to my butternut squash because it enhances the flavour of the squash without having to add salt. The bonus is that I can enjoy this squash as a side dish to my dinner or as a super yummy dessert-like topping to my oatmeal.

Here’s the recipe

1 package pre-cut butternut squash

1 tablespoon @nutiva coconut oil

½ tsp @simplyorganicfoods Ceylon Cinnamon

Pink Himalayan Salt to taste

Preheat your oven to 375. Rinse the butternut squash under cold water and add them to your roasting pan. Season the butternut squash with the coconut oil, cinnamon, and salt. Roast in the oven for 25-30 minutes or until fork tender.