No Fail Recipes

Savory Roasted Butternut Squash

Recipe by
Prep: 10 | Cook: 20-25 | Servings: 4-6


  • 3 pounds butternut squash, peeling and chopped in 1″ cubes
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons kosher salt
  • 1½ teaspoons cumin, ground
  • 1 teaspoon coriander, ground
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper


  1. Preheat over to 350°F.
  2. Place the butternut squash in a medium metal bowl.  Drizzle with coconut oil and toss to coat well.
  3. Sprinkle spices and continue tossing to coast evenly.
  4. Lay butternut squash flat on a baking sheet.
  5. Roast squash in the oven for 20-25 minutes.
  6. Serve warm.

One Review

  1. Glenn

    I really enjoyed this recipe. I’m sodium-sensitive so I substituted No Salt and MSG. For people who don’t like really strong flavors, however, you’ll want to decrease all the spices. It’s very bold and some people just can’t handle that. Also, if you don’t care for piquancy (spiciness), you’ll want to dial back on the chili pepper powder.


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No Fail Recipes