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Roasted butternut squash with coconut sugar and cinnamon

Butternut squash is the superior squash in my eyes. I promise you, this will not last at the dinner table, it is addictive! This is a very simple recipe, and it's the perfect sweet and savoury Fall side dish. I love serving these in a harvest bowl with quinoa, beets and kale, or alongside my lentil-mushroom meatloaf. If you try these, you'll be obsessed!

This recipe is vegan, gluten free, and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Serves 4 as a side

Ready in 55 minutes



1 butternut squash, cut into 1-1 1/2 inch cubes

2 tablespoons avocado oil

2 tablespoons coconut sugar

2 teaspoons ground cinnamon

1 teaspoon sea salt


  1. Preheat oven to 400 F

  2. Peel butternut squash. Scoop out the seeds, and chop the flesh into 1 or 1 1/2 inch cubes

  3. In a large mixing bowl, toss squash with oil, coconut sugar, cinnamon, and salt

  4. Spread squash evenly out onto a large roasting pan, and bake for 45 minutes, flipping once halfway between bake time



  • After baking, I find it needs an extra seasoning of salt

  • These reheat well. Store sealed in the refrigerator for use in bowls and dinners throughout the week!


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