WLC Day 18: Roasted Cinnamon Butternut Squash

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January 30, 2014 by Lauren Grider

Yesterday was my day off at the veterinary clinic, so I did all sorts of things. I taught a Zumba class in the morning and then went to Crossfit Impulse in the evening. WOD: Wallball basketball warmup, losing team does 10 burpees, X3 rounds (our team lost twice). 15 minutes to establish a 3 rep max front squat: 125 lb. Then, perform a 1 minute AMRAP at 70% of that weight (but I messed up and actually did it at 76% of that weight): 95 lb, 10 reps. Then, perform 20 GHRs (assisted) and 30 GHD situps (scaled).

Roasted Cinnamon Butternut Squash

butternut squash, peeled and cut into cubes (I used 1/2 of a squash)
1 tbsp coconut oil
1/2 tsp salt
pepper to taste
cinnamon to taste
1 dash cayenne pepper
1 dash of nutmeg

Peel and cut the squash into equal pieces.



Soften the coconut oil by heating it in a large bowl in the microwave for 20 seconds. Add the squash and seasonings.


The sprinkle cap came off of my nutmeg, so I dumped the whole container into the bowl accidentally. Alas, this is not the first time this has happened to me. The first time I was completely in charge of Thanksgiving dinner, the entire pepper container poured into my mashed potatoes. Anyway, a tried to remove as much nutmeg as possible with a spoon, but it just wasn’t working. I washed the squash pieces and the bowl and started over. There really was no other way.

Now, mix the ingredients together until you get an even coat of oil and spices. Spread out on a cookie sheet and bake at 400 degrees for 30-45 minutes or until golden brown.

Here it is with a filet and some collard greens. Yum!



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