Cinnamon Butternut Log Recipes

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Toss the squash with the olive oil, cinnamon, ginger, and 1/4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan. Roast for 25 to 30 minutes, until soft and tender.
• Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy. Do a FASS check. If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.
• If you don't feel like dealing with a butternut squash, replace it with 3 carrots and 3 parsnips, chopped into 1-inch pieces.
• Store in an airtight container in the refrigerator for 3 days.
• (per serving)
• Calories: 160
• Total Fat: 7.2g (1.1g saturated, 5g monounsaturated)
• Carbohydrates: 25g
• Protein: 2g
• Fiber: 4g
• Sodium: 155mg

Steps:

• Preheat oven to 425 degrees F.
• Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
• In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
• Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
• Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
• Top with salt and pepper and serve.