Ingredients
- Butternut Squash
- Coconut Oil
- Salt
- Sesame Seeds (optional)
Preparation
Step 1
Start by slicing your butternut in half and scooping out the seeds. As a side note, I like to toast the seeds with a little coconut oil and a touch of salt and keep them in the kitchen for a snack or to add texture to a salad. You could toast them while you are cooking the butternut.
Dice the butternut into equal, bite sized cubes. Preheat the oven to 375 degrees and generously grease a cookie sheet with coconut oil. If this is the first time you are cooking with coconut oil, don’t be concerned if it is solid, this may just be because it’s cold. This doesn’t mean the oil is bad and you can use a teaspoon to scoop it from the jar. Set your cubed butternut on the cookie sheet, evenly spaced but not touching, and sprinkle with sesame seeds if desired.
Place on the top shelf of your pre-heated oven and cook for at least 45 minutes or until golden brown and crispy. This is delicious as a side dish with any meal, on top of rice with a dash of soy sauce, or even with coconut-baked cod or tilapia.