Roasted Rosemary Maple Squash with Cinnamon Spice Multigrain Cereal Topping

Dairy-Free, Gluten-Free, Snacks, Vegan, Vegetarian | January 30, 2020

We recently partnered up with Misfits Market to help raise awareness about food waste. Check out this recipe from Misfits Market team member!


  • 2 packets Cinnamon Spice Multigrain Hot Cereal- 5 Pack
  • 1 large butternut squash
  • 2 large onions
  • 3 sprigs rosemary
  • 3 tablespoons coconut oil
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 3 tablespoons melted coconut oil


  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Peel and cut the butternut squash and onions into 1″ cubes. Finely chop the rosemary.
  3. In a large mixing bowl, add squash, onions, rosemary, coconut oil, salt, and pepper and prep and toss to coat pieces evenly.
  4. Transfer to baking sheet and bake for 25-30 minutes or until tender and starting to caramelize, stirring halfway through.
  5. When finished, remove from oven.
  6. While roast is slightly cooling, stir together the contents of two packages of The Soulful Project Cinnamon Spice Multigrain Cereal with melted coconut oil.
  7. When ready to serve, top with the mixture and serve warm. Enjoy!

Servings: 2 servings
Prep Time: 5 minutes
Cooking Time: 25 – 20 minutes
Cooling Time: 5 minutes


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