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Categories:Viewed: 24 - Published at: 3 months ago
Ingredients
- For the Squash:
- 3 pounds butternut squash
- 3 tablespoons coconut oil
- 1 tablespoon Saigon cinnamon
- 1 teaspoon salt
- For the Coconut Drizzle:
- 5 tablespoons coconut butter (not coconut oil; coconut butter is pureed coconut flesh- the Artisana brand is best in my opinion)
- 4 tablespoons water
- 1-2 teaspoons raw honey (optional)
Method
- Preheat the oven to 425 degrees F. Line baking pans with aluminum foil. Peel and cut the squash into cubes or wedges (your preference).
- Melt the coconut oil and mix it with the cinnamon and salt. Toss the squash with the oil mixture in a large bowl.
- Spread the squash onto baking pans so that they are in one even layer. Bake them for 25-35 minutes (this will depend on the thickness of the cubes/wedges and your oven's heat). Check for tenderness after 20 minutes and every 5 minutes thereafter- they should be tender, but not falling apart.
- While the squash is roasting, whisk the coconut butter with the water and honey in a small bowl (the coconut butter may need to be melted if it is cold in your house/outside). Pour into a sauce pourer or a liquid measuring cup with a spout.
- Plate the squash and slowly drizzle the coconut over in a zig-zag fashion. Garnish with mint or sage if desired.
