A warm comfort food dish perfect for the colder months, made with honeynut squash, coconut cream, and pomegranates. This recipe celebrates the ease of preparation with tiny honeynut squashes that roast beautifully.
1: Preheat oven to 400°F.
2: Melt roughly 1/2 tablespoon of grass fed butter (or ghee), then mix with 1/2 teaspoon of pure maple syrup and cinnamon.
3: Slice the honeynut squash in half, then cover with the butter/maple mixture.
4: Roast for about 25-30 minutes, until the squash is tender.
