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A plate of paleo and Whole30 roasted butternut squash.
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Roasted Butternut Squash

Here's an easy and tasty way to roast up your butternut squash!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish, Vegetable Side Dish
Cuisine: American
Keyword: Dairy-free, gluten-free, paleo, Primal, Vegetarian, Whole30
Servings: 4
Calories: 183kcal

Ingredients

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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

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