Roasted Butternut Squash

Ingredients

  • 1 butternut squash – peeled (seeded, and cut into 1 inch cubes)
  • 2 Tbsp. coconut oil (melted)
  • 1 tsp. cinnamon
  • 1/2 cup cranberries
  • 1/2 cup pecans

Directions

  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.