Posted on Leave a comment

Baked winter squash with coconut oil and cinnamon

There is nothing like eating your home grown winter squash. Baked winter squash is so easy to make, especially if the squash is amazing itself. This simple side dish is a wonderful accompaniment to any main meal.

My favorite kinds of squash you can’t find in the supermarket. In Hawaiʻi Kabocha squash is really common. However, people incorrectly label all small round, ribbed squashes as Kaboacha. My favorite are the local crosses of heirloom varieties passed on throughout communties. They are choose an orange-red on the outside and inside or likewise sweet. I highly recommend finding a squash you love and saving the seeds to grow your own!

If you are at the store looking for a nice semi-sweet flavorful squash, then butternut or red kuri are great examples.

Looking for a squash recipe that is a little less sweet? Try my dairy-free and vegan squash soup recipe

Recipe for baked winter squash with coconut oil and cinnamon

Yield: 4-6 servings


  • 1 small-medium winter squash
  • 1 teaspoon cinnamon
  • 1-2 tablespoons coconut oil
  • salt to taste


  1. Preheat oven to 400 degrees F.
  2. Cut squash in half and deseed, scrap out the middle “strings”.
  3. Then, roast for 35-45 minutes in a shallow baking pan with ¼ inch of water.
  4. Let cool under it is safe to handle.
  5. Scrap out the flesh into a mixing bowl.
  6. Finally, add coconut oil and cinnamon and salt to taste.
  7. Serve warm : )

Variations:  Add salt and cheese or add cumin and red chili pepper