Roasted Spiced Butternut Squash

By Micki Brown
Serves 3-4

 

Category
Yields1 Serving
 1 large butternut squash, peeled, cut in half lengthwise, seeds discarded, cut into ¼ - ½ inch slices
 ¼ cup coconut oil
 ½ tsp ground ginger
 ½ tsp ground cinnamon
 ½ tsp garlic powder
 ½ tsp sea salt
 ¼ tsp black pepper
1

Preheat oven to 400 degrees F.

2

Combine the coconut oil and spices. Place the squash slices in a single layer on a large rimmed baking dish. Baste the squash with the oil and spice mixture.

3

Place the squash in the oven and roast for 20-25 minutes’ Remove them from the oven, flip each slice over, baste each slice again, and then place back in the oven for another 20-25 minutes.

Serve and enjoy!

Roasted-Spiced-Butternut-Squash-1-Web

Ingredients

 1 large butternut squash, peeled, cut in half lengthwise, seeds discarded, cut into ¼ - ½ inch slices
 ¼ cup coconut oil
 ½ tsp ground ginger
 ½ tsp ground cinnamon
 ½ tsp garlic powder
 ½ tsp sea salt
 ¼ tsp black pepper

Directions

1

Preheat oven to 400 degrees F.

2

Combine the coconut oil and spices. Place the squash slices in a single layer on a large rimmed baking dish. Baste the squash with the oil and spice mixture.

3

Place the squash in the oven and roast for 20-25 minutes’ Remove them from the oven, flip each slice over, baste each slice again, and then place back in the oven for another 20-25 minutes.

Serve and enjoy!

Roasted Spiced Butternut Squash
IngredientsDirections