Cinnamon Roasted Butternut Squash


Sweetened with organic coconut syrup and topped with chopped pecans for maximum flavor, this simple yet indulgent side dish pairs well with any meal. It may seem decadent, due to its buttery and caramel-y taste, but it’s actually made with all whole-food, plant ingredients. Enjoy the flavors of the season with this paleo and vegan-friendly roast.

Cinnamon Roasted Butternut Squash |

Cinnamon Roasted Butternut Squash |
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Cinnamon Roasted Butternut Squash

Servings 4
Calories 248 kcal



  1. Preheat oven to 400 degrees F.
  2. Peel butternut squash, remove seeds and cut into bite-size cubes. In bowl, toss squash with coconut oil. Add syrup, cinnamon, nutmeg and salt and toss to coat.
  3. Transfer squash to large baking pan. Use spatula to scrape remaining syrup onto squash. Bake for 15 minutes.
  4. Sprinkle pecans on top of squash and use spatula to toss.
  5. Bake for another 15 minutes and let sit for 2-3 minutes before serving.

Recipe Notes

Order the ingredients you need to make this spectacular side dish at!

Nutrition Facts
Cinnamon Roasted Butternut Squash
Amount Per Serving (1 g)
Calories 248 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 301mg13%
Potassium 754mg22%
Carbohydrates 42g14%
Fiber 5g20%
Sugar 21g23%
Protein 3g6%
Vitamin A 19931IU399%
Vitamin C 39mg47%
Calcium 132mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.