I love butternut squash. Squash can be challenging to cut so I don’t mind spending the extra dollar to buy them pre-cut at Trader Joes. It makes a wonderful side dish and pairs very well with pork, chicken, & turkey.
- 2 cups butternut squash, diced
- 1 tablespoon olive oil or ghee
- 1 teaspoon fresh rosemary or thyme, minced
- salt & pepper
- Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the upper rack at 400 degrees for 30 minutes or until it’s soft and starts to brown.
This is Whole30 and paleo approved but the recipe can be modified to your palate. If you like spicy you can add some red pepper flakes to this dish. I liked it just as a breakfast itself but you can top it with some eggs. It has a slight Thanksgiving stuffing taste to it, so you can even use this as a dinner side as well.0