Keto Roasted Butternut Squash
This butternut squash is the perfect warming fall side. It's a little sweet, a little salty, and a whole lot of delicious!
Servings 6 Servings
Preheat oven to 425F.
Clean the outside of the squash. Cut in half, remove seeds, remove skin and cube flesh of squash (about 1 inch pieces).
Coat cubed squash with the avocado oil and toss the squash with salt, swerve and cinnamon in a bowl. Coating evenly.
Spread on baking sheet ( in a single layer). Cook for 20min then flip squash and cook for another 15min.
Let cool for a couple of minutes before removing (or tasting) and then enjoy!
Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 1mg