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Roasted Rosemary Maple Squash with Cinnamon Spice Multigrain Cereal Topping

  • Author: Misfits Market


  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 2 large onions, sliced
  • 3 sprigs rosemary, minced
  • 6 tablespoons coconut oil, separated into 3 tablespoons room temperature and 3 tablespoons melted
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 2 packages The Soulful Project Cinnamon Spice Multigrain Cereal


  1. Preheat oven to 425°F.
  2. In a large mixing bowl, add squash, onions, rosemary, room-temperature coconut oil, and salt and pepper. Toss to coat pieces evenly.
  3. Transfer to a parchment-lined baking sheet and bake for 25-30 minutes or until tender and caramelized, stirring halfway through.
  4. While roasted veggies are cooling, stir together the contents of two packages of The Soulful Project Cinnamon Spice Multigrain Cereal with melted coconut oil.
  5. Top squash with The Soulfull Project mixture and serve warm.