Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan, Whole30
Looking for a new way to enjoy butternut squash? This is it!
Roasted butternut squash with warming spices like cinnamon and nutmeg is a simple, healthy and flavorful side dish that your whole family will enjoy. (Seriously, even our picky toddler loved it!) This dish is quick and easy to prepare and very versatile – it pairs well with just about anything from beef to black beans! We’ve even thrown it into a vegetarian chili with great results.
Can’t get enough butternut in your life? Check out my Roasted Butternut Squash and Apple Soup!
How to Make Roasted Butternut Squash with Cinnamon and Nutmeg
1 butternut squash, peeled and cubed
*To make this AIP compliant, substitute ground nutmeg with mace
Preheat the oven to 400 degrees F.
Arrange cubed butternut on a baking sheet lined with parchment paper, toss with avocado oil. Sprinkle with cinnamon, nutmeg (or mace), and salt to taste.
Bake for 20 to 25 minutes until tender.
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