Roasted Butternut Squash

  • 1 butternut squash – peeled, seeded, and cut into 1 inch cubes
  • 2 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • ½ cup cranberries
  • ½ cup pecans

  1. Preheat oven to 400 degrees.

  2. Toss butternut squash with melted coconut oil and season with cinnamon.

  3. Arrange on a lined baking sheet.

  4. Roast in preheated oven until squash is tender and easily pierced with a fork, 25-30 minutes.

  5. Toss with cranberries and pecans.