Cinnamon Roasted Butternut Squash

Only four more days left to go on the 21 Day Sugar Detox!!!! I think that sentence deserves about 100 exclamation points. I feel like the last few weeks have gone pretty fast but I am still ready to be done. I’m already planning what I want to eat on day 22…sweet potatoes, dark chocolate, blueberries and a glass of wine. Maybe not all at one time… It’s been tough because there have been a lot of temptations including brownies and ice cream last night with friends, the crazy amount of fresh berries at the grocery store and tasty looking beer¬†that Joe bought (darn it Joe!). But I am glad I stuck with it (minus those three drinks of Joe’s beer last weekend). I’ve felt pretty good once I got over the fatigue and headaches of the first few days. I’ve been sleeping well and have energy throughout the day. I’ll definitely be keeping some of the detox eating habits including green apples. They are just so tasty with almond butter.

Grilled Chicken

I haven’t been working on any new recipes lately and mostly just sticking with meat and veggies ¬†Chicken Thighsfor the detox. Don’t get me wrong, some of the meals have been delicious. I just haven’t been stepping outside the box as much. Joe just bought a new grill and we’ve been using it almost every night. He grilled some delicious chicken breasts last week that I used for a salad. They were super tasty! I also made roasted chicken thighs, roasted carrots and parsnips and sauteed cabbage in bacon fat. I forgot how much I love cabbage. It’s cheap and easy to make. Especially cooked in bacon fat…yum!

Joe and I also tried out two new food trucks last weekend. We headed to a food trailer park in East Austin for some sausages and awesome Mexican food. Joe had a sausage from Goldis Sausage Company that included beef, blue cheese and cherries…so good! I had a Mexican salad from Pueblo Viejo with steak and it was delicious. The steak was awesome and it came with lots of veggies and avocados. I could eat that again and I just had dinner!

On to the recipe. I was craving butternut squash and cinnamon. Even though it’s 100 degrees outside, winter comfort food sounded delicious. This made my kitchen smell awesome as the squash slow roasted in the oven. It’s making me long for winter…only in Texas do you long for winter.

Cinnamon Roasted Butternut Squash

Serves 4
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Gluten Free
Meal type Side Dish
Cinnamon adds a great flavor to delicious roasted butternut squash.


  • 1 medium butternut squash (peeled and cut into large cubes)
  • Olive oil
  • Cinnamon
  • Salt & pepper


Step 1
Preheat your oven to 400 degrees F. Get your squash ready by peeling, cutting in half and removing the seeds, then cutting into large chunks.
Step 2
Spread squash into a single layer on a large baking sheet. Drizzle with olive oil then sprinkle with cinnamon, salt and pepper. Stir everything well to get it all coated.
Step 3
Roast in the oven about 30-40 minutes until browned and soft, turning every 10 minutes. Enjoy!


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