Roasted Cinnamon Pecan Butternut Squash

I could eat the whole pan if I really put my mind to it. But seriously, this is my go-to recipe when butternut squash is in season. I hope you love it as much as I do.


1 Butternut Squash (Pro-tip: Start by microwaving the butternut squash for 3 1/2-4 minutes, this makes it easier to peel the squash. Once it is heated, peel the skin off and cut into 1″ cubes.)

1 Cup of Raw Pecans

2 Tablespoons of Coconut Oil, Melted

1/2 Teaspoon of Ceylon Cinnamon

1/2 Teaspoon of Nutmeg

2 Tablespoons of Rosemary

4 Packets of Stevia

Makes 4 Servings!



Pre-heat the oven to 400 degrees. In a large mixing bowl, add the butternut squash cubes, the melted coconut oil, cinnamon, stevia, nutmeg, and rosemary.  So I am going to be completely transparent, when I put 1/2 teaspoon of cinnamon in the ingredients, I don’t actually measure the amount, these are honestly my best guesses…I just sprinkle until it is clearly covered in that delicious goodness (same goes with the nutmeg and rosemary). Toss this mixture until evenly coated and place on a foiled and oiled pan. Bake for 15 minutes. Mix in the pecans, until they are lightly coated in coconut oil and throw it back in the oven for an additional 10 minutes.

Voila, the most “fall-y” side that is also magnificently macro friendly and delicious with low carbs and high fat!


Calories: 307

Fat: 27 grams

Carbs: 16 grams

Fiber: 2 grams

Protein: 4 grams

Paige Bradshaw

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