Roasted Winter Squash
Prep time: 10 mins • Cook time: 35 mins • Yield: 4 servings
Portions: 1 starchy vegetable, 1 fat
- 1 butternut or acorn squash
- 4 teaspoons coconut oil, melted or coconut oil spray
- Ground black pepper
- Cinnamon and/or nutmeg (optional)
Preheat the oven to 425°F. Line a baking sheet with parchment.
Carefully cut the squash in half. Remove and discard the seeds. Use a vegetable peeler to remove the skin. Lay the squash cut side down on a cutting board and cut into 1” cubes. In a large bowl or a resealable plastic bag, toss or shake the squash with the oil. Season with the salt and pepper.
Place the squash on the prepared baking sheet in one layer and roast for 15 to 20 minutes. Flip the pieces with a spatula or tongs and bake for 15 minutes, or until the flesh is very tender.