Butternut Squash with Cinnamon, Coconut and Honey

Recipe Box

Another recipe in my series of vegetarian recipes to take along in the RV

I came across a blog that promoted the use of honey and cinnamon as an aid to good health.  No more had I saved that article for future reference than I came upon this recipe.

I usually prefer acorn squash to butternut, but in this instance the acorn doesn’t hold up as well.  So, I guess I’m stuck with the original recipe.

Give it a try…. It’s Scrummy!

All you need:

  • 1 Large butternut squash
  • Cinnamon (sprinkled)
  • Nutmeg (sprinkled)
  • Spinach
  • Raw Organic Unsweetened Coconut
  • 1 Gala Apple
  • Raw Organic Honey to taste
  • 1 Tsp Chia Seeds (actually — I prefer sesame seeds)


Dice up butternut squash.
Preheat oven to 365 degrees.
Spread butternut squash out on baking sheet.
Sprinkle with nutmeg and cinnamon
Bake for 20 minutes.
Take butternut squash out and flip.
Sprinkle more cinnamon and nutmeg on top.
Bake for an additional 15-20 minutes.
Let  butternut squash chill in the refrigerator for 1-2 hours.
Slice a small gala apple into thin slices.
Dip apple slices into honey
Coat the honey edges in raw unsweetened organic coconut.
Fill a bowl with spinach.
Top with one cup of butternut squash
Add apples and a sprinkle of Chia seeds
Drizzle one tbsp of honey over the top of the salad. If you don’t like honey, a raspberry vinaigrette or honey mustard would be a great salad dressing choice!

Butternut Squash with Coconut, Cinnamon and Honey

Butternut Squash with Coconut, Cinnamon and Honey