Sweet Oven-Baked Butternut

Don’t miss out on this yummy sweet butternut recipe. It is also a healthy recipe since it uses fructose instead of cane sugar and coconut oil instead of butter.

If it is possible to buy butternut that has already been cut in quarters lengthwise, then your prep time will also be shorter. The good news is that when the pumpkin is cut the hard work is over for you. From there on the stove needs to work really hard while you can make the sauce, wash dishes, read a book or whatever you fancy.

Sweet Oven-Baked Butternut

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 2 people

Sweet Oven-Baked Butternut


  • 1 Butternut Pumpkin
  • ¼ cup Boiling Water
  • 1 tablespoon Fructose (or Honey)
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Olive Oil
  • 2 teaspoons Lemon Juice
  • ¼ teaspoon Himalayan Salt
  • ¼ teaspoon Cinnamon


    Cutting and steaming the Butternut:
  1. Cut the butternut into quarters lengthwise.
  2. Steam the butternut for approximately 20 minutes.1
    Making the Sauce:
  1. While the Butternut is steaming add the following ingredients to a jug: fructose, coconut oil, olive oil, lemon juice, salt and cinnamon. Make sure you use boiling water to ensure that the coconut oil melts.2
    Baking the Butternut:
  1. Cover a shallow baking pan with aluminium foil and spray it with cooking spray.
  2. Place the butternut quarters on the aluminium foil.
  3. Pour the mixture in your jug over the butternut, using a spoon.
  4. Sprinkle cinnamon over the butternut quarters.
  5. Bake in the oven for 30 minutes on high (270°C/518°F) .3


1. Don’t steam the butternut until it is too soft since it will break when you transfer it to your baking pan.

2. If the coconut oil still doesn’t melt you can microwave the mixture for a few seconds.

3. The oven times and heat temperature may vary since we use a gas stove.

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