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
- Preheat oven to 400 degrees.
- Toss butternut squash with melted coconut oil and season with cinnamon.
- Arrange on a lined baking sheet.
- Roast in preheated oven until squash is tender and easily pierced with a fork, 25-30 minutes.
- Toss with cranberries and pecans.