Cinnamon Roasted Butternut Squash
Servings: 4
Calories: 248 kcal
Ingredients
- 1 medium butternut squash
- 1/3 cup Wildly Organic Coconut Syrup
- 1 Tbsp. Wildly Organic Refined Coconut Oil, melted
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. sea salt
- 1/3 cup pecans, chopped
Instructions
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Preheat oven to 400 degrees F.
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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.
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Transfer squash to large baking pan. Use spatula to scrape remaining syrup onto squash. Bake for 15 minutes.
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Sprinkle pecans on top of squash and use spatula to toss.
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Bake for another 15 minutes and let sit for 2-3 minutes before serving.
Recipe Notes
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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.