Roasted Butternut Brekky

Prep Time: 60 minutes

Ingredients:

• 1 large butternut squash, cubed

• 6 tbsp coconut oil. melted

• 1 tsp clove powder

• 2 tbsp cinnamon

• 1 tbsp coconut sugar, substitute honey

• pinch of sea salt

• star anise, optional*

Instructions:

1. Preheat oven to 425. To prepare squash, use a sharp knife or a vegetable peeler to remove the outside skin. Cube into 1 inch chunks.

2. In a small bowl, mix clove powder, cinnamon, sugar and sea salt.

3. In a large mixing bowl or large Ziploc bag, toss butternut squash with 5 tbsp of coconut oil. If you are using star anise*, toss it in at this time and give a few more tosses. The oil will pull flavor from the star anise and infuse it into the mix.

4. Add dry ingredients to the squash and continue to toss until evenly coated.

5. Prep your baking pan or sheet with the remaining coconut oil and arrange your squash —making sure to crowd it. Giving the squash space will help it to cook evenly.

6. Bake for 40 - 45 minutes, giving the squash a flip at half time.

7. Serve hot or cold with non dairy yogurt, rolled oats, raisins, dates, whatever! You can also use throughout the week as a base for smoothies and smoothie bowls!