Cinnamon Roasted Squash

Cinna-squash!

My favorite go-to healthy snack when I have a craving for sugar or carbs! It’s sweet, warming and nourishing along with being rich in gut-friendly fiber!

Larger squashes makes 4+ servings; smaller squashes (delicata) usually makes 2 servings

What You Need:

• 1 winter squash (I LOVE kabocha (above), buttercup, red kuri or delicata squash for this but butternut works well too!)*

• coconut oil

• cinnamon

• cardamom (optional but recommended for extra digestive support!)

• celtic salt

How You Do It:

1. Preheat oven to 375

2. Wash and chop in half; remove the seeds (you can wash/dry these and save for roasting!)

3. Chop delicata squash into 1/2 moons; all other types of squash into bite sized pieces**

4. Toss into a big bowl with ~1 T melted coconut oil (less if using a small delicata squash)

5. Add a few heavy shakes of cinnamon, a dash of cardamom and a pinch or two of salt-make sure to toss again!

6. Lay out on a baking sheet evenly (make sure no pieces are on top of one another)

7. Set the timer for 15 minutes; check and flip/move around and then bake for an additional 10 minutes or until very fork tender

8. Soak in the luscious smell that will be your kitchen; remove from oven and let cool briefly

9. ENJOY!

*this squash guide helps clear up any squash confusions!

**you can leave the skins of all except butternut squash on as they will soften during baking and contribute an extra source of fiber! I cut most of it off (above) as I like to save extras for easy blending into smoothies!

Tips on how I love to eat it:

• straight outta the oven!

• in a yogurt bowl with plain yogurt (I love lavva or cocojune dairy free), some nut butter and a sprinkle of grain free granola or crumbled healthy baked good

• drizzled with melted coconut butter-this tastes like a decadent dessert!

• freeze leftovers to use in smoothies (see delicata squash smoothie bowl on recipe on my instagram @groundednourish)