Cinnamon Roasted Butternut Squash
Ingredients:
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon cayenne pepper
– 1 pound butternut squash, peeled and cubed
– 1/4 teaspoon black pepper
– 2 tablespoons honey
– 2 tablespoons avocado oil
– 1 teaspoon salt
– 1/3 cup cranberries, halved fresh or frozen
Instructions:
1. Get your oven sizzling by preheating it to 425F.
2. If your butternut squash isnt pre-cut, slice it into 1-2 inch cubes.
3. Lay those beautiful squash cubes on a parchment-lined baking sheet. Drizzle with avocado oil, then sprinkle on the salt and pepper. Give it a good toss to coat every piece.
4. Let the magic happen! Roast the squash for 25-30 minutes until fork-tender and the edges turn a lovely caramelized brown.
5. Once you take it out of the oven, mix honey, cinnamon, cranberries, and cayenne pepper in a bowl. Pour this delightful mixture over the roasted squash.
6. Pop it back in the oven for an extra 10 minutes. Keep a close eye on it to prevent any burning!
7. After baking, let it cool for a few minutes, then serve and enjoy the warm, flavorful goodness.
Nutritional Information:
Approximately 200 calories per serving. Contains about 3 grams of protein, 8 grams of fat, and a good dose of fiber and antioxidants from the squash and cranberries.
Time: Preparation time: 15 minutes Cooking time: 40 minutes
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