Roasted Butternut Squash

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When I make roasted butternut squash our home smells so, so good. It qualifies as a comfort food for us, just because of the aroma! These will be a hit at your Thanksgiving or Christmas dinner. They are so easy to make, though, you’ll be making them often for regular weekday dinners.

When roasting squash, always use fresh not frozen. When squash, like most produce, is frozen and then thawed it’s much more watery than when fresh. You want the roasted squash to be be eaten with a fork, not a spoon! After roasting them, I like to broil the squash on high for a couple of minutes to make them a little more crisp. If you do this, just make sure you are keeping a very, very close eye on the squash to make sure they are not burning.

Roasted Butternut Squash (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Serves: 4 medium side portions

Ingredients:

• 1 medium sized butternut squash diced with seeds and skin removed
• olive oil
• 1 tsp cinnamon
• 1/4 tsp powdered ginger
• 1/2 tsp onion powder
• sea salt

Instructions:

Preheat oven to 400. Remove skin and seeds from squash. Dice. Place diced squash on parchment lined rimmed baking sheet. Drizzle generous amount of olive oil to coat squash but not to soak. Sprinkle 1 heaping teaspoon of cinnamon, 1/2 tsp of onion powder, 1/4 tsp powdered ginger and sea salt to taste over squash. With a large spoon, turn squash over until spices and seasoning is distributed evenly over squash. Place in heated oven and roast for 40 min or until squash is tender but not falling apart. Broil on high for two min or more to make them a little extra crisp. Just be sure to watch them constantly if you do!