This recipe came about from my love of 3 favorite things: roasted vegetables, coconut, and cinnamon. It's healthy and simple, but decadent at the same time- you almost feel like you're eating dessert! It's especially hearty and warming in the fall, the season for squash and cinnamon. The Saigon cinnamon imparts a particularly strong cinnamon flavor to the recipe, but you can use the normal variety if you'd prefer something milder. Also, you can leave out the honey from the coconut drizzle or add more for extra sweetness, depending on your preference. —Katarina Jankov
For the Squash:
For the Coconut Drizzle:
coconut butter (not coconut oil; coconut butter is pureed coconut flesh- the Artisana brand is best in my opinion)
Preheat the oven to 425 degrees F. Line baking pans with aluminum foil. Peel and cut the squash into cubes or wedges (your preference).
Melt the coconut oil and mix it with the cinnamon and salt. Toss the squash with the oil mixture in a large bowl.
Spread the squash onto baking pans so that they are in one even layer. Bake them for 25-35 minutes (this will depend on the thickness of the cubes/wedges and your oven's heat). Check for tenderness after 20 minutes and every 5 minutes thereafter- they should be tender, but not falling apart.
While the squash is roasting, whisk the coconut butter with the water and honey in a small bowl (the coconut butter may need to be melted if it is cold in your house/outside). Pour into a sauce pourer or a liquid measuring cup with a spout.
Plate the squash and slowly drizzle the coconut over in a zig-zag fashion. Garnish with mint or sage if desired.