HONEY & CINNAMON SQUASH
HONEY & CINNAMON SQUASH
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 1 hour
Accommodates: PHASE 1
I never properly appreciated butternut squash as a kid, but now I love it! Especially when it is sweetened with seasonal fall flavors such as roasted apples and cinnamon.
Butternut squash, like other winter squash, are a great vegetable choice as they provide more carbohydrate content compared to most other vegetables, allowing you to feel satiated and energized longer. Yet, it is still maintains a low glycemic index. It is also rich in carotenoids that are converted into vitamin A.
For half of the year, I have the luxury of buying prepared 2 lb. containers of butternut squash at Costco. However, even if you can't find prepared squash that is reasonably priced it's quite easy to get ready for cooking.
INGREDIENTS
DIRECTIONS
Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 1 hour
Accommodates: PHASE 1
I never properly appreciated butternut squash as a kid, but now I love it! Especially when it is sweetened with seasonal fall flavors such as roasted apples and cinnamon.
Butternut squash, like other winter squash, are a great vegetable choice as they provide more carbohydrate content compared to most other vegetables, allowing you to feel satiated and energized longer. Yet, it is still maintains a low glycemic index. It is also rich in carotenoids that are converted into vitamin A.
For half of the year, I have the luxury of buying prepared 2 lb. containers of butternut squash at Costco. However, even if you can't find prepared squash that is reasonably priced it's quite easy to get ready for cooking.
INGREDIENTS
- 2 lbs butternut squash, cubed
- 1/3 cup coconut oil, melted
- 1/3 cup honey (coconut syrup for vegan)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup walnut halves (optional)
DIRECTIONS
- Preheat your oven to 400 degrees.
- To prep the squash: Cut off the top and bottom of the butternut squash. Use a vegetable peeler to remove the skin. Cut the squash in half at the neck, where the large part meets the smaller part. Slice each half vertically down the center. Remove the seeds and pulp from the larger section, the smaller section shouldn't have any seeds. Slice the squash into 1 inch chunks. Stack about four on top of each other and slice vertically to make long 1 inch sticks. Flip the sticks horizontally and slice into 1 inch cubes.
- In a small bowl, whisk together the coconut oil, honey, cinnamon, nutmeg and salt.
- Place the walnuts in a separate small bowl. Toss with about two tablespoons of the honey mixture.
- Place your prepared butternut squash in a 9 x 13 glass dish. Drizzle with the remaining honey mixture and toss to coat. Sprinkle walnuts over the top.
- Place it in the oven and cook until tender, about 45 minutes, tossing half way through cook time.