• 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


  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.