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.
2020 New Year Sale!
Jump into the New Year with 30% off two great resources for your 2020 health journey!
Dr. Sarah Ballantyne, PhD created these two e-books to be accessible, practical-focused resources that provide complimentary information on the Paleo and AIP diets and lifestyles.
- The Paleo Template e-book
- Paleo Practical Printables bonus
- The Autoimmune Protocol e-book
- AIP Practical Printables bonus
Get instant digital access for $27.99
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6
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