Sweet Roasted Butternut Squash
January13
As we are eating more vegetables, I am working on adding some variety. I could and do eat carrots, onions, and peppers every day but I know that I am missing some great nutrient powerhouses. Squash is something that I have tried many different ways and never really had a taste for. It isn’t bad but I wouldn’t go for an extra helping. Even smothered in butter and brown sugar, it just hasn’t drawn me in.
But I was determined this time. I wanted to like it and I wanted to want it again. I created a recipe that even curbs a little of the sweet tooth that was creeping in today. I ate seconds and thirds.
Recipe: Sweet Roasted Butternut Squash
Ingredients
- 1/2 butternut squash, peeled and cut into 1″squares
- 1 apple, diced
- 1/4 cup apple juice
- 3 Tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 cup almonds, chopped
Instructions
- Preheat over to 400 degrees.
- Place squash and apple pieces in a baking dish so they are all exposed. Bake for 20 minutes.
- Mix juice, oil, and cinnamon. Pour over squash.
- Top with almonds and return to oven.
- Cook for 15 more minutes or until squash is tender.
Diet (other): Gluten free, Dairy free, Egg free, Whole 30, Paleo
Microformatting by hRecipe.
[...] was grilled pork chops, Sweet Roasted Butternut Squash, green beans and baby broccoli. Look at all the color on this plate. I will say again, “How [...]
[...] Lunch was leftover burger with sauted mushrooms and Sweet Roasted Butternut Squash. [...]