This is inspired by a recipe from Everyday Paleo and discovered by a friend!
I really like this one because the cinnamon and spices makes me think I’m eating something sweet even though I’m on a sugar free diet.
It is really good for breakfast food too!
2 acorn squashes (but you could use any kind you like)
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tbsp coconut oil
Dash of good quality vanilla extract
Preheat oven to 400 F
Peel and cut up squash into small cubes. Cover large baking pan with tin foil or parchment paper. Coat and toss squash cubes in coconut oil and spices, spread out on pan and bake for roughly 20-30 minutes or until desired consistency. Check often and flip half way through. Top with sea salt.
Add more cinnamon and pumpkin pie spice if you feel like it needs more flavour. I know I do!