Butternut squash can be a pain in the posterior to cut up.  The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it.

Paleo and Whole30 roasted butternut squash.

Watch this Periscope video to see how I hack up the squash:

Time to make Roasted Butternut Squash!

Serves 2-4

Ingredients:

  • 2-3 tablespoons ghee or your favorite cooking fat
  • 1 large butternut squash
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

Equipment:

  • All of my recommended kitchen tools are listed here.
Method:

Preheat your oven to 400°F.  I like to use the convection roast function on my toaster oven because the squash comes out crisper on the outside.

A close up of the buttons on a toaster oven.

Peel, seed, and chop your squash into uniform pieces and place on a parchment paper or aluminum foil-lined baking sheet. Buy a good vegetable peeler because that is the key to your success.

Melt 2-3 tablespoons of ghee or your favorite cooking fat. Lard works great, too!

A jar of pork leaf lard.

Toss the squash with the melted fat, salt, and pepper.

Cubed pieces of butternut squash seasoned with ghee, salt, and pepper.

Roast for ~45 minutes, tossing the squash every 15 minutes or so.

Cubed paleo and Whole30 roasted butternut squash on a plate.

Yum!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Roasted Butternut Squash

4.50 from 2 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 4
Here's an easy and tasty way to roast up your butternut squash!

Ingredients  

  • 1 butternut squash pealed, seeded, and cubed
  • 3 tablespoons ghee or fat of choice
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper

Instructions 

  • Preheat your oven to 400°F. You can also use the convection roast function on your toaster oven (which I prefer).
  • Butternut squash can be a pain in the posterior to cut up.  The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it. Peel, seed, and chop your squash into uniform pieces and place them on a parchment paper or aluminum foil-lined baking sheet.
  • Melt 2-3 tablespoons of ghee or your favorite cooking fat in a bowl in the microwave.
  • Toss the squash with the melted fat, salt, and pepper.
  • Roast the squash for ~45 minutes, tossing the squash every 15 minutes or so. The squash are done when you can pierce the pieces with a fork and they have browned edges. Yum!

Nutrition

Calories: 183kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Fiber: 4g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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1 Comment

  1. 2/3/23 – Made this for a family dinner. Excellent!. I used 2 small butternut squash peeled and cut into 1 inch chunks. Cooked in my convection toaster oven at 400°F for 45 minutes. (I forgot to stir them while cooking which I will strive to get right next time). Still came out great. Might drizzle some maple syrup over them right before serving next time. Adding this to my favorites’ recipes.