Cinnamon-roasted butternut squash
Prep time
Cook time
Total time
Serves: 4
  • 1 big butternut squash
  • 1 cinnamon stick
  • 1 nutmeg or ½ tsp ground nutmeg
  • 1 tbsp of virgin olive oil
  • 1 tbsp coconut sugar (or 1 tbsp rice syrup or maple syrup)
  1. Peel the pumpkin and cut into bite-sized cubes. Grease a dutch oven or oven-proof pot with a little bit of olive oil. Put the butternut cubes in the dutch oven, freshly grate the nutmeg or sprinkle already ground nutmeg on top. Add the coconut blossom sugar and mix well with a wooden spoon. Place the cinnamon stick and the sage in the middle of the dutch oven between the cubes. Cook the butternut in the oven with the lid closed for approx. 30-40 minutes. After about 20 minutes, stir once to see that the cubes do not burn. Leave the butternut squash in the roasting pan until ready to serve. This keeps it warm longer.
  2. If you do not have a roasting pan, you can also roast the pumpkin on a baking tray for about 25-30 minutes and then mix with about 1 teaspoon ground cinnamon and ½ teaspoon nutmeg in a mixing bowl. You’ll need to fry the sage leaves in the olive oil before pouring the oil and the leaves into the oven together with the butternut.
Recipe by Heavenlynn Healthy at