Roasted Honeynut Squash
- Honeynut squash,
- Coconut oil
- Ground cinnamon
- Ground cumin
- Celtic sea salt
Cube your honeynut squash into desired size. I keep the skin on because it's thin, just make sure you wash and source organic is possible. For myself, I used one large squash, but use however many you want.
I use about a 1:1 ratio of cinnamon to cumin, however if you want more of one than the other, use whatever you'd like. Also, you can use however much you want. If you want just enough to hint at the flavors use less, or if you want there to almost be a spice "crust" you'll use a lot more.
Using just enough coconut oil to coat the squash, rub this with your spices and a good pinch of salt to evenly coat your squash.
Spread out on a baking sheet and bake in the oven on 400°F for about 30 minutes or until super creamy and golden brown, stirring once or twice.
Sprinkle with a pinch of salt if needed and serve. Enjoy!
If you don't have access to honeynut, this would be very delicious using butternut!
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,