This is one of the easiest ways we like to roast butternut squash. Next time you are at the grocery store grab one butternut squash and one rotisserie chicken and you have a super easy dinner. Roasting the squash helps to bring out the sweetness, paired with coconut oil, salt and pepper makes a delicious healthy carb source.
Winter squash (butternut squash, spaghetti squash, acorn squash, etc) are very high in antioxidants, vitamin c, and manganese. Winter squash is also rich in anti-inflammatory omega-3s. One cup of baked winter squash will provide you with approximately 340 milligrams of omega-3 fats in the form of alpha-linolenic acid (ALA).
NOTE: Baking time can vary depending on the size of your squash. If you are using a smaller squash you can cook closer to 22-25 minutes and if you have a larger squash you may need to go closer to 50 minutes. If you cut the squash up in cubes before you roast it, it will cook faster but cutting into cubes is kind of hard when the squash isn’t cooked.
PS – you could also do cinnamon, stevia and maybe a pinch of nutmeg or clove for a sweet version instead of salt and pepper.