Quick and Easy Cinnamon Roasted Butternut Squash



Just a quickie here…  I had a lot of leftover butternut squash from the two salads I made last week and I was feeling a wee bit guilty about the rest kicking around unloved in my fridge ;).  I”m a big fan of roasted squash,  and my mom used to do it by sprinkling brown sugar on the top while the slices cooked.  Since going off refined sugar, I find that coconut sugar is a great substitute.  It has a slightly cinnamony scent to it,  and it has about half the glycemic index of brown sugar. Bingo.

So, here’s a great side to dinner tonight.  Cut the squash in rounds or slices,  toss in olive oil.  Sprinkle a little salt and cinnamon on it and then sprinkle coconut sugar on each slice.  Roast at 350 for about 30 min or until the squash is cooked.