Recipes from the Garden: Cinnamon Roasted Butternut Squash w/ Pecans

I’ve been on the hunt for some unique ways to use butternut squash and so far this is one of my favorites. It was a hit with everyone at Thanksgiving as a side dish. It takes some time to prepare the squash but overall is pretty easy and simple to make.

It serves 6


  • 1 large butternut squash, peeled/seeded and cut into cubes (roughly 1 inch)
  • 4 tablespoons coconut oil, melted or at room temp
  • 2 tablespoons of packed brown sugar
  • 1 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1/2 cup to 1 cup of pecans, depends on personal taste


  1. Preheat oven to 425F
  2. Line baking sheets with heavy duty foil.
  3. In a large bowl, mix 3 tablespoons of coconut oil, brown sugar, cinnamon, pecans, salt and pepper. Toss in the squash and mix thoroughly until completely coated.
  4. Transfer the squash to the foil-lined baking sheets in a single layer.
  5. Sprinkle the remaining oil on top of the squash. Optional: Sprinkle a little bit more brown sugar and cinnamon to the top of the dish.
  6. Roast about 35 minutes. When the edges are browned and the squash is fork-tender, remove from the oven immediately.
  7.  Enjoy.

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