Roasted Butternut Squash With Coconut Drizzle And Saigon Cinnamon

• For the Squash:
• 3 pounds butternut squash
• 3 tablespoons coconut oil
• 1 tablespoon Saigon cinnamon
• 1 teaspoon salt
• For the Coconut Drizzle:
• 5 tablespoons coconut butter (not coconut oil; coconut butter is pureed coconut flesh- the Artisana brand is best in my opinion)
• 4 tablespoons water
• 1-2 teaspoons raw honey (optional)

1. Preheat the oven to 425 degrees F. Line baking pans with aluminum foil. Peel and cut the squash into cubes or wedges (your preference).
2. Melt the coconut oil and mix it with the cinnamon and salt. Toss the squash with the oil mixture in a large bowl.
3. Spread the squash onto baking pans so that they are in one even layer. Bake them for 25-35 minutes (this will depend on the thickness of the cubes/wedges and your oven's heat). Check for tenderness after 20 minutes and every 5 minutes thereafter- they should be tender, but not falling apart.
4. While the squash is roasting, whisk the coconut butter with the water and honey in a small bowl (the coconut butter may need to be melted if it is cold in your house/outside). Pour into a sauce pourer or a liquid measuring cup with a spout.
5. Plate the squash and slowly drizzle the coconut over in a zig-zag fashion. Garnish with mint or sage if desired.

butternut squash, coconut oil, cinnamon, salt, coconut butter, water, honey

Taken from food52.com/recipes/37279-roasted-butternut-squash-with-coconut-drizzle-and-saigon-cinnamon (may not work)