This roasted butternut squash is so simple to prepare, it feels like cheating because it is so tasty! It gets this little bit of crisp on the outside, and sweet soft middle. And the combination of thyme and butternut squash is classic for good reason! Yum! Serves 6.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6
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Ingredients:
- 2 lbs butternut squash, peeled, seeded and cut into 1½” pieces
- 2 Tbsp extra virgin coconut oil
- 2 tsp fresh thyme, chopped (or dried whole leaf thyme)
Directions:
- Preheat oven to 425F. Line a baking sheet with tin foil.
- Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
- Place squash in oven. Bake for 30-35 minutes, until slightly browned and tender. Shake pan (and maybe flip squash chunks) every ten minutes during baking.
TPV Episode 8 Show Notes: Paleo on the Road
How do you peel it? I’ve tried peeling butternut squash before, and I had a terrible time!!
I use an English style vegetable peeler (where the blades are rigid and don’t wobble and you peel toward yourself). I’m getting nice fresh butternut squash from my local Farmer’s Market so it’s super easy to peel.
I have this question too — they are so tough. I will look for the English style rigid peeler. In the meantime, I trim the ends and cut in about half — cut the bulb off. I can peel the straight sides by placing the squash in its end and cutting down toward the cutting board with a sharp pairing knife. Trickier with the curved part of the squash.
Butternut is also great when “spiralized” — and cooks much faster — like 10 minutes give or take.
Kind of a general question, not specific to this recipe, but I always wonder if the “2 lbs” is before or after peeling and seeding?
For this recipe, it doesn’t matter. You can buy 2lb packages of already peeled and cubed butternut squash fairly easily(which is why I scaled the recipe for this, plus my normal butternut squashes that I buy from my local Farmer’s market are usually one pound each, which makes this easy too).
Usually in recipes though, if you don’t see it specified, it means before.
Perfect, thanks!
There really is no need to peel them – try roasting with skin on. A million times easier and the skin is actually pretty nice.
Sounds delish , going to try this. But have have concerns about lining baking sheet with aluminum foil with it reacting and entering my food.
You could line with a silicone liner or parchment paper instead if you prefer.
Can you use another form of oil? I am allergic to coconut.
You should be able to substitute other types of cooking fats, such as ghee, butter, or lard. — Tamar, Sarah’s assistant
Try grapeseed oil or sesame oil.
Thank u, Thank u, Thank u!! Delicious!!!!
Btw.. I used frozen diced b squash. Easy as could be.
Rubbed sage tastes good too! And Trader Joe’s sells butternut squash already peeled and cubed! So easy!
I love squash, but I dislike thyme. Is there another herb that would work there, perhaps rosemary? Maybe just some salt!
Any herb you like is fine. – Christina, Sarah’s assistant
BlueJ – try rubbed sage…that’s what I use.
I am investigating AIP recipes. Is this AIP “friendly”?
I see it’s been a couple months and nobody has replied: YES, entirely AIP friendly, just a few ingredients and all AIP-approved. 🙂
Were a military family of 8 and find it hard each week to keep up with affording organic and the flours. How else can we continue to stay on the Paleo?
I just joined http://www.azurestandard.com for free. Still need to place first order and researching but looks like you can order lots of organic groceries including produce and pick at a local drop off point. Or become a drop off point for a discount. Maybe good for your large family?
Is there a recipe for already roasted butternut squash?
Have you ever made this ahead and reheated it in a crock pot?