No offense to pumpkin, acorn squash, or any other fall favorites but for me butternut squash takes the cake. I love butternut squash, not only cause it taste amazing, but because it is loaded with fiber, antioxidants, vitamin A, and potassium. And with this recipe it gives me an excuse to have something sweet with my dinner, which I am always in for!
This might just be one of my favorite seasonal recipes. Whether I am making it for dinner or bringing it to a holiday party, it is defiantly my go to side dish for the fall! And if you get the pre-cut butternut squash, it could be the easiest recipe you’ll ever make.
I am totally fine with prepping my own veggies, don’t get me wrong (actually let me correct myself because butternut squash is actually a fruit). But me, a knife, and a butternut squash, sounds like a combo for disaster. So I usually take the easy way out for this one dish and buy the pre cut! But you can do as you please. If you are cutting it yourself tho, good luck =]
Ingredients:
12 oz container of pre-chopped butternut squash (or you can obviously chop it yourself =])
1 heaping Tbsp. extra virgin cold pressed coconut oil
1/4 cup pecans
1 tsp. cinnamon
1/2 tsp. sea salt
Directions:
Step 1. Preheat your oven to 400 degrees F. In a large pan place your cubed butternut squash along with 1 heaping tablespoon of coconut oil. Place in the oven for 3-4 minutes to melt the coconut oil.
Step 2. Remove pan from the oven and add all remaining ingredients. Mix well to distribute ingreidents evenly.
Step 3: Place back in the oven for 35 minutes and enjoy =]