Roasted Butternut Squash with Coconut Drizzle and Saigon Cinnamon
Ingredients
- 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)
Instructions
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