This is the fastest way to prepare a "fancy" butternut squash fir for a dinner party! Only involves 4 ingredients, lets get to it!
(Nutritional comparison below)
-Preheat oven to 400 degrees
-Very Carefully (use a samurai sword) or kitchen knife to slice your Butternut squash in two halves, then scoop out the seeds with a spoon.
-Take 1 TBLS at a time of your coconut butter and spread. (If the coconut butter becomes patchy, worry not! sometimes the clumps make for some really Delicious bites!)
-Sprinkle a heavy amount of ground cinnamon (Optional adding a light dusting of Brown Sugar is nice but Not necessary by any means).
-Add a pinch of coarse sea salt and your READY for the oven.
*NOTE! if you desire the crispy edges you must preheat your nonstick pan in the oven. So when you place your Squash (cut side down) on the (400 degree) surface you will hear a nice sizzle sound and it will crips up the coconut butter immediately!
-Let cook for 40-60 min depending on how soft you desire the texture of your squash. To check, I flip mine at about 45 min and poke with a fork to look for tenderness.
Once your ready to serve, I cut my desired portion and peel the skin off (this is very easy to do once cooked). This pairs beautifully with grilled chicken, or even served cold the next day in a leafy green salad.
Toppings are not necessary but you can top with chop nuts if you like some crunch (I prefer slivered almonds!) You'll notice that it resembles a sweet potatoes taste (but with way less carbs! (hooray for diabetics) But hey if your body can handle the carbohydrates then more power to ya!
To Learn More about the products I used in this recipe, check out the links I have attached above!
-xo Charlotte Faith
Sweet Potato (1 cup) Vs Butternut Squash (1 cup)
-Carbs 33grams 16g
-Sugar 7 grams 3g
-Calories 130grams 60g
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