Roasted Butternut Squash with Cinnamon


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Butternut squash is another fall favorite of mine. It’s great source of vitamin A, vitamin C, potassium and fiber. This versatile vegetable is great in soups, as a side, mashed, roasted, or stuffed.


1 large butternut squash
~3 Tbsp pure maple syrup, just enough to coat
1 1/2 tsp cinnamon
Salt & pepper to taste



  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  2. Peel butternut squash and remove seeds. Cut the squash into 1-inch cubes and place in large mixing bowl.
  3. Add just enough maple syrup to coat the squash then add cinnamon and salt and pepper and toss to mix.
  4. Transfer the squash to the prepared baking sheet and bake for 35-40 mins, tossing about halfway through.



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 About Tracy Konoske, MS, RDN

meet_tracyFor the past 20 years, Tracy has served as a dietitian/nutritionist and educator to hundreds of patients throughout the US on their journeys to restoring health, and optimizing well being. 

Tracy has a passion for helping others heal, fueled by her own recovery from Chronic Neurological Lyme, Chronic Fatigue, Epstein Barr Virus, SIBO, and anxiety. 

Tracy says "I have the deepest respect and passion for the healing abilities of the human body.  Each day, I witness miracles when the body is provided optimal fuel:  a nutrient dense, whole, plant foods diet combined with any necessary lifestyle changes.  A talented teacher, known for explaining complex medical topics in plain English, Tracy will assist you in restoring your health and your freedom.  

Tracy helps people with chronic & mystery illness restore their health