It’s butternut squash, take 2!!! I talked about the many health benefits (and food sensitivity issues) of butternut squash in my butternut squash and bacon soup post, and it’s so damned good and good for you I’m back for another go at it.
The great news is because butternut is a winter squash and stores well for a very long time, it’s still available in many stores… for now. I highly recommend you get some of that golden goodness before it goes out of season for the summer! Looking for a tasty way to prepare it? How does buttery, caramelized, crispy outside, gooey inside and well seasoned sound? Mouth watering yet? If so, run down to your farmer’s market, grab some up, and whip up a super easy batch of paleo butter roasted butternut squash!
Paleo Butter Roasted Butternut Squash Recipe
- 1 large butternut squash
- 2-3 Tablespoons of grass-fed butter or ghee
- 1 Tablespoon shallot salt (I use Penzeys)
- 2 teaspoons coarse kosher salt
- Fresh cracked pepper to taste
- 2-3 sprigs fresh Thyme
- Preheat the oven to 400 degrees.
- Cut the nubs off the top at bottom of the squash to make a steady cutting surface.
- Carefully quarter the squash, and spoon out the seeds and stringy guts. You can preserve the seeds for soaking and roasting if you wish.
- Remove the tough peel from each piece of squash, and toss it into your compost pile.
- Cut up the squash flesh into bite sized/1 inch pieces.
- Melt butter on stove or in microwave.
- Place squash pieces in a large bowl and sprinkles with seasonings. Add butter and toss to coat.
- Place the squash on a roasting pan, and bake for 1:00-1:15, checking often for your preferred level of doneness.
- Serve hot or eat them cold as a quick delicious snack!
What’s your favorite way to prepare butternut squash? Let us know and share the love!