At this time of year, I want to put cinnamon on just about everything! Apart from being outrageous in sweet dishes like pies, tarts, crisps, bread puddings, etc., cinnamon is fabulous in savory dishes, as well. One of my favorite flavor combinations is butternut squash and cinnamon, a warm and hearty side dish that’s perfect in the fall!
I’m sure by now you’ve heard about cinnamon’s anti-inflammatory properties. In short, it’s a nutritional rock star, reducing acidity and inflammation. And coconut oil is celebrated for many things, including promoting heart health. So, this dish is both health food AND comfort food. Is there anything better than that?
Here’s the super simple recipe. It’s especially nice paired with chicken or pork. Once you get it into the oven, put on your coziest sweater, light a fire in the fireplace, kick your feet up and enjoy the smell of cinnamon wafting through your home.
Cinnamon Roasted Butternut Squash
2 Tbsp coconut oil
1 whole Butternut Squash OR one package of pre-cut Butternut Squash
½ tsp. ground cinnamon
Salt and pepper, to taste
Place a baking sheet into the oven and preheat to 400 degrees. (Tip: getting the pan nice and hot before putting your oil down will help get a nice caramelization and prevent the squash from sticking to the pan.)
If you’re using a whole Butternut Squash, I recommend microwaving it for about 5 minutes, to make it easier to cut (Cutting and peeling squash can be quite difficult – and dangerous!? Cooking it in the microwave for a few minutes will make it a bit softer and easier to work with). Once it has been peeled, cut into 1-inch cubes.
Place the coconut oil onto the hot pan. It should liquefy almost immediately. Add the squash cubes to the pan, swishing them around a bit to coat them in the oil. Bake for 15 minutes. Turn the squash and continue roasting for another 15-20 minutes or until a fork can be easily inserted.
Remove from oven and sprinkle the squash with cinnamon, salt and pepper.