Spiced Roasted Butternut Squash, Sweet Potato & Sweet Onion

*While you can make this one any day, this would also be a great one for the holidays. Easy, delicious, healthy. What more could you ask for?


1 Butternut Squash, peeled, seeded and chopped into 1 inch cubes (or slightly smaller)

2 Sweet Potatoes, peeled and chopped into 1 inch cubes (or slightly smaller)

1-2 Yellow Onions, peeled and sliced into 1/4 inch thick rings (don’t worry about separating the rings)

3 tbsp Coconut Oil (pure or virgin; may sub E.V. Olive Oil)

1/2 tsp Cinnamon

1/2 tsp Nutmeg

Sea salt and fresh cracked black pepper to taste.

1/2 cup Pecans (optional)


Preheat oven to 475 degrees.

Combine all ingredients and toss to coat in spices.

Bake on a large covered baking sheet 15 minutes or until vegetables are fork tender and start to get that lovely “roasted” appearance on the edges.

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