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Sweet Vanilla Butternut Squash

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Sweet Vanilla Butternut Squash

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I was so excited when I woke up this morning because we put the clocks back an hour for Daylight Savings Time earlier today and that means I have more time to enjoy my Sunday. You’ve gotta love that!

It’s full-on fall here in New England… The leaves are pretty much off the trees now, it’s getting colder outside each day and our amazing CSA farm picked the last of their veggies this week and generously gifted them to their patrons, which was pretty darn awesome of them.

This morning I have been lounging around, drinking a cup of matcha tea with almond milk and local raw honey, thinking about how much I absolutely LOVE fall and winter and it’s probably not the reason why you think I would love these two seasons.

I’m not a skier.

I don’t ride around on a snowmobile.

My ice skates are in my garage collecting dust as I type this.

I can’t say that I particularly love being cold (give me an nice hot Epsom salt bath with some Serenity essential oil any day!).

So I absolutely LOVE fall and winter because of the deliciously satisfying comfort food that comes with the colder weather.

As soon as the leaves begin to fall and there is a slight chill in the air, it’s time to get back to making the snuggly foods that I love, thick soups and stews, warm baked apples and pears for dessert and my favorite, roasting root veggies in the oven.

One of my favorite root veggies to roast is squash… pretty much any type.  And today I’m focusing on the butternut variety of squash, a/k/a the apple of God, as it was once called.

According to WebMD:

This versatile veggie is packed with more than just taste possibilities; it’s also loaded with vitamin A — 1 cup of cooked squash has 457% of the recommended daily allowance — and is a good source of fiber, potassium and magnesium. And like most vegetables, it’s fat-, cholesterol- and sodium-free.

Now let’s get to making some scrumptious Sweet Vanilla Butternut Squash, which is a recipe that came straight out of one of my Back to Basics Cleanses.

This dish is one of my favorites because it is loaded with nutrition and tastes amazing, too.  I hope you enjoy!

Sweet Vanilla Butternut Squash

Why Cleansing With Real Food Rocks, cleansing, whole foods cleanse, real food cleanse, real food detox, best detox, best cleanseIngredients:

1 large butternut squash, seeds removed and cut in half

3 Tablespoons coconut oil

1 teaspoon cinnamon

1 1/2  teaspoons vanilla extract

1 teaspoon Celtic sea or Himalayan pink salt

1/4 cup hemp seeds

Shredded unsweetened coconut, to taste

2 Tablespoons raw local honey or coconut nectar, to taste

Clean filtered/spring water

To Prepare:

  1. Set your oven to 425 degrees.
  2. Mix together the coconut oil, cinnamon, vanilla extract and sea salt and rub on the flesh of the butternut squash (not the skin side).
  3. Next, place the butternut squash face down (skin side up) in a shallow baking dish with a tiny bit of water and roast for 45 to 50 minutes or until tender (I test by poking through the skin with a knife).
  4. Remove from oven and flip the squash halves over (skin side down).
  5. Drizzle the raw honey or coconut nectar on top of each squash halve and top with shredded unsweetened coconut and hemp seeds.
  6. Serve and enjoy!

Success Tips:

  • Because oven temperatures vary from kitchen to kitchen, check your squash to see if it it cooked through after a half hour but poking through the skin with a knife.  If not cooked, wait ten more minutes to check again, and repeat, if necessary.
  • You can set aside some of your coconut oil, cinnamon, vanilla extract and sea salt mixture and baste your Sweet Vanilla Butternut Squash with it upon taking it out of the oven.  If you are going to do this, be sure to buy the nonalcohol vanilla glycerine to use instead of straight-up vanilla extract, as you will have a strong alcohol taste on your squash if you use the latter.
  • Reserve the seeds from your squash and roast them alongside your Sweet Vanilla Butternut Squash.  Simply toss the seeds with a little coconut or olive oil and some Celtic sea or Himalayan pink salt, to taste, and lay in a single layer on a baking sheet.  Pop in the oven when you put your Sweet Vanilla Butternut Squash in and check every 5 minutes to see if they are done.  Be sure to set a timer so that they don’t burn.

Want more delicious recipes like these at your fingertips?  Check out my Eat Delicious Food seasonal recipe books and download your copy today!

I’d love to hear from you, too!  What is your favorite way to butternut squash?  

Be sure to leave a comment below.

Are you excited to make this recipe?  Click the share button below and help your friends and family enjoy this yummy recipe!

To your health & happiness…

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