Sorry for the crappy pic on this one. Someone (Joey) started eating it as fast as they could before I got a nice shot of the whole pan, so I did the best I could. Whatever. It really is that good that you want to eat it before dinner's even been served! In fact it is our favorite way to eat any kind of squash lately. It's like candy, cinnamon squash candy. It took the 3 year old a few tries to like it, and now we're kind of sad that she does....less for us.
Ingredients
1 butternut squash, peeled and cut into 1 inch chunks
2 Tablespoons (approx.) coconut oil, melted
cinnamon
ginger
sea salt
Directions
Preheat your oven to 400 degrees. Combine the squash chunks, oil, and spices in a 9x13 glass baking pan, stirring well to ensure each piece is coated. I don't really measure the spices, just give a few good shakes of each (I tend to do a little less ginger than cinnamon and salt) and then stir away. Pop in the oven for 40-60 minutes, until squash is tender. Pull it out to stir every 15-20 minutes. Your cooking time will depend mostly on how big your squash chunks are. Bigger chunks take longer to cook, small ones take less time. By pulling it out every so often to give it a stir you'll be able to monitor how done they are and lessen your risk of overcooking. My 3 year old does NOT like mushy pieces!
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