Lunch & Dinner:

Honey-Roasted Butternut Sesame Squash

This autumn side dish tastes great with chicken, salmon, steak or kale salads.

Yield 4-5
Prep Time 10 minutes
Total Time 25 minutes

  • ¼ cup coconut oil, melted
  • ½ cup Nature Nate’s Raw & Unfiltered Honey
  • 3-4 teaspoons garlic, finely chopped
  • 1 large (4-5 pound) butternut squash (peeled, seeded and cubed)
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • salt and pepper to taste
  • cilantro for garnish (if desired)
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Heat oven to 400ºF.

In a large bowl, stir together coconut oil, honey and garlic.

Add squash, tossing until coated.

Transfer to a parchment-lined baking sheet.

Salt and pepper lightly.

Place in oven and roast for 25-30 minutes, stirring every 5 minutes, until golden brown.

Drizzle with sesame oil, sprinkle with sesame seeds.

Salt and pepper to taste.

Garnish with cilantro, if desired.

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