Updated: Mar 27
I love getting a healthy rotation of vegetables in and as you might know, I am not a huge fan of cooked carrots, but I do enjoy having sweet elements in my meals. This is how this recipe was born! Butternut Squash can be quite daunting for some people who are new to squashes. A super simple trick - cut off the tips and then use a vegetable peeler to get the skin off. Easy peasy. You want to scoop out the seeds, which you can do with a spoon. Roasting the seeds is delicious but they are high in lectins, so please compost them! They also contain sugar, so make pumpkins and squashes an occasional treat, to prevent unwanted weight gain. It is not the same as refined sugar, but it will cue your body to prep for winter 🙃
Butternut Squash is also a popular staple for vegans during the holiday season!
The summer has an abundance of delicious vegetables and most people tend to get stuck with recipe ideas in the fall. So go ahead and indulge in this sweet side with your next meal. You will love this Cinnamon Roasted Butternut Squash.
So give this recipe a try as your perfect go-to seasonal side dish and don’t forget to tag me @sheywellness - always so inspiring to see your creations!
One small Butternut squash, cubed
3 tsp cinnamon
2 tsp chilli powder (optional if you like it spicy and can definitely use more if you'd like!)
1 tsp salt
2 tbsp olive oil
Preheat oven to 350 F
Peel and cube the squash
Place all ingredients in a bowl and toss well so everything is covered
Spread out on a baking sheet and place in the oven for 20 minutes
Stir everything and return to oven for another 5 to 10 minutes
Remove from oven when the squash can easily be pierced with a fork
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xo Laura Niesslein