Go Back
+ servings
A plate of paleo and Whole30 roasted butternut squash.
Print Recipe
No ratings yet

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



  • 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!


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