On the second day of Week of Love... my true love gave to me - one cinnamony butternut heart.
These Hearts, tender on the inside with crispy cinnamon goodness on the outside, make a great dessert or addition to breakfast.
Our two year old is learning her shapes; hearts and stars happen to be her favorite so I thought she would love this. Of course, she did! She even helped cut the stars with the cookie cutters as seen below.
This can be enjoyed two ways - savory or sweet. But today, I'm posting on the sweet version. For a savory version, roll in almond flour and italian herbs, and serve with marinara. Or you can opt to roll in curry and serve with hummus.
If you don't have butternut squash, try using potatoes, celeriac root (for the savory option), or even sweet potatoes.
When cutting the hearts, there will be remaining leftovers. Steam and use in baking or toss them in soup.
Cinnamon Butternut Hearts
1 Butternut Squash (with bottom bulbish area with seeds cut off)
1 TB cinnamon powder
3 TB evaporated cane juice*
3 TB melted coconut oil
*You may use a little more honey instead but skip the coconut oil.
1. Preheat oven to 400
2. Slice squash into 1/3 to 1/2 inch thick rounds. Put on plate and microwave for 1-2 minutes (this will help the shape-cutting go much easier).
3. Using cookie cutters (and paring knife to help), cut out hearts from butternut rounds. Let kids use the cookie cutters to create shapes then the adult can finish cutting with a paring knife if need be. Remember to keep knives away from little curious hands!
4. Toss in coconut oil, then cane juice and cinnamon powder.
5. Bake for 35 minutes or until tender.
Serve with vanilla soy yogurt to dip (or yogurt of your choice).