Description
This recipe is so simple, I shouldn’t even call it a recipe!
Ingredients
Scale
- 2 butternut squash
- 1 Tbsp cinnamon
- 1 Tbsp extra virgin coconut oil, melted
Instructions
- Preheat your oven to 425F.
- Slice your squash in half lengthwise and use an ice cream scoop to take out all the seeds and pulp.
- Place on a baking sheet, flesh side up.
- Drizzle your coconut oil over your squash and sprinkle with cinnamon.
- Roast for 50-60 minutes, until soft.
Nutrition
- Serving Size: 4