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.
Watch this Periscope video to see how I hack up the squash:
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.
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!
Toss the squash with the melted fat, salt, and pepper.
Roast for ~45 minutes, tossing the squash every 15 minutes or so.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times– bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).14