Ingredients:

  • 1 Large Butternut Squash
  • 2 Tablespoons of Coconut Oil
  • 2 Teaspoons of Himalayan Sea Salt
  • 1 Teaspoon of Ground Sage
  • 1 Teaspoon of Ground Cinnamon

Directions:

  1. Preheat oven to 425 degrees.
  2. Wash and cut squash lengthwise. Remove seeds and discard.
  3. Rub oil, salt, and optional herbs onto fleshy part of squash. 4
  4. Place flesh-side down onto rimmed baking sheet with a few tablespoons of water.
  5. Roast in oven 30 minutes. Flip squash halves over and continue to roast until flesh pierces easily with a fork.