Cinnamon butternut squash without sugar

Delicious Butternut Squash

This is my favorite way to eat butternut squash - A pat of butter, sprinkles of cinnamon and sea salt, and you have a healthy and delicious dessert or side!
Course Side Dish
Cuisine Gluten-Free, Paleo, Vegan, Vegetable
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 servings
Calories 181kcal


  • 1 two-pound butternut squash rinsed and dried
  • coconut oil for baking


  • Preheat the oven to 350 degrees.
  • Cut the ends off of the squash (about 1/2 inch).
  • Halve the squash, lengthwise.
  • Liberally rub the squash with coconut oil, inside and out.
  • Put the halves, flesh side down, onto a parchment paper-lined baking sheet.
  • Bake for 60 minutes, or until easily pierced with a fork.
  • Add toppings of your choice, including salt, butter or more coconut oil, cinnamon, and maple syrup to the flesh. It helps to score the flesh before adding the toppings or you can just mash it a bit.
  • Enjoy straight from the shell!


Nutrition facts based on just the squash, as coconut oil is subjective. WW SmartPoints: 6


Calories: 181kcal | Carbohydrates: 47.6g | Protein: 4g | Fat: 0.4g | Fiber: 14.6g | Sugar: 8.9g