Roasted Butternut Squash

Name: Roasted Butternut Squash
Prep time: 10 min
Total time: 10 min
Yield: 4-6 servings
Ingredients: 2 lbs butternut squash, peeled, seeded and cut into 1½” pieces; 2 Tbsp coconut oil; 2 tsp fresh thyme , chopped (or dried thyme); salt , to taste

September 28, 2012 // by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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!

Roasted Butternut Squash

Prep 10 mins

Total 10 mins

Yield 4-6 servings

Ingredients

2 lbs butternut squash, peeled, seeded and cut into 1½” pieces
2 Tbsp coconut oil
2 tsp fresh thyme, chopped (or dried thyme)
salt, to taste

Instructions

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.

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