1 whole butternut squash

1/2 of a pineapple, skinned and sliced into 1 inch pieces

1/4 cup of melted butter (use real butter made with olive oil) or coconut oil

1-2 tablespoons of Smoky Spice Blend***

Sea salt to taste

1/4 cup of shredded coconut for garnish

Preheat oven to 375 degrees

Remove skin from the butternut squash with a vegetable peeler, then slice it in half lengthwise and remove the seeds. Slice into 1 inch pieces and roast for 30 minutes or until fork-tender.

Brush the roasted butternut squash and pineapple slices with the melted butter or coconut oil, season with spice blend and sea salt, then place onto a grill over medium heat. (or spread onto a pan and roast in oven)

Grill the squash and pineapple for approximately 5 minutes per side or until grill marks appear.

Garnish with coconut.

***Smoky Spice Blend:

2 tablespoons of chipotle powder

1 tablespoon of smoked paprika

1 tablespoon of onion powder

1 tablespoon of garlic powder

1/2 teaspoon of sea salt

1 teaspoon of black pepper