Cinnamon Roasted Butternut Squash Zig Zags are like the kettle corn of veggies, slightly sweet, hints of cinnamon, and a little salty.
You may have noticed that we love Trader Joe’s. Like a lot a lot.
I can blaze through there with a list in my head of my Trader Joe’s staples and healthy TJ’s Meal Plan. I’ll be in and out in 20 minutes. Except for the next time I go, I’ll probably spend six years in that store because it’s been so long since I’ve been there.
This recipe was photographed right before the March chaos started and that was the last time I went to TJ’s, t’s been 30 days. I’m having separation anxiety, but I know we will be reunited soon! (In an effort to extend the time between grocery trips, I’ve shopped mostly at Costco and Thrive Market during this time.)
I can’t wait to be reunited with TJ’s, because while some Costco veggies have been a household win (the steamed root vegetables, for example), so far the frozen butternut squash is not. This annoys me because I know if I gave KJ these butternut squash zig-zags from Trader Joe’s, the whole container would be gone in ONE sitting.
Yep, watch an 18-month old eat an entire package for lunch and refuse to eat anything else. He freaking loves them and so do I!
As I said, I can’t wait to get my Trader Joe’s shopping on. That being said, I know many of you don’t have a Costco or wholesale membership or are utilizing the going for short trips weekly rather than a long trip to the grocery store less frequently. So I thought I’d share this recipe with y’all!
I mean, really, it’s not even a recipe. Just mix all your ingredients up and bake. You can adjust the cinnamon to your preference. I usually leave the salt out when I’m making these for KJ, but if I’m making them for us and not planning on sharing with him, I’ll use the salt.
(FYI another fun adult way to eat butternut squash zig-zags is in this delicious warm brussel sprout salad, definitely more of a winter thing, but it’s delicious!)
Then you spread them out over a baking sheet and let them roast in the oven until they are fork-tender and started to get a little crispy.
I think the keys here are to have enough coconut oil and cinnamon. But also, to let them roast long enough, they get those little caramelized char marks, but not so long they get mushy. Though, it’s a pretty easy way to make your veggies and fun recipe too!
Say hi to Trader Joe’s for me if you go, tell him I miss him and I’ll be back soon!
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
You May Also Like:
- Butternut Squash Pumpkin Soup
- Butternut Squash Feta Quiche
- Oven Roasted Butternut Squash & Brussel Sprout Salad
- Slow Cooker Turkey Butternut Squash Chili
- Sausage & Apple Stuffed Butternut Squash
- Cinnamon Roasted Butternut Squash Zig Zags
- Roasted Butternut Squash Whole & Halves
Cinnamon Roasted Butternut Squash Zig Zags
- 12 ounces butternut squash zig-zags
- 2 tbsp coconut oil melted
- 1/2 tsp cinnamon ground
- 1/4 tsp sea salt optional
- Preheat oven to 400F.
- Toss butternut squash zig-zags with coconut oil and cinnamon. Spread them evenly across a foil or parchment paper-lined baking sheet.
- Bake for 15-20 minutes or until soft and slightly crispy on the edges. Take care not to overbake!
- Let them cook for 5-10 minutes before serving.
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