Roasted Butternut Squash

This is one of the side dishes that I served along side the pork ribs that I made the other day.


Roasting butternut squash concentrates the sweetness, and the slight caremelizing on the outside gives it a delicious flavor.

This is a very easy way to cook squash, especially when you have the oven on for other things.

Roasted Butternut Squash

serves 4


  • 1 butternut squash – peeled, seeded and cut into 1″ cubes
  • 2 tbsp olive oil
  • sea salt to taste

Preheat the oven to 400°F (200°C).

Peel the squash, remove the seeds and cut it into 1″ cubes.

Toss the cubed squash with the olive oil and a little salt.

Place on a rimmed baking tray, and roast in the oven for 25-30 minutes until the squash is tender and starting to caramelize.

Serve at once

Shared at:  Fat Tuesday, Tasty TuesdaysGluten Free Wednesday, Allergy Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday

2 thoughts on “Roasted Butternut Squash

  1. Pingback: Sauteed Beef and Arugula (Paleo AIP, Whole30) - Provincial Paleo

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