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
Total
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.
*NEW* The Gut Health Cookbook!
The Gut Health Cookbook is fantastic! Thank you for researching and creating The Gut Health Cookbook! Such wonderful recipes! I’m so excited to try them all! -Sue
The Gut Health Cookbook puts the 20 Keys to Gut Health into practice with:
- 180+ recipes featuring 61 gut health superfoods
- Gut health food lists
- Why’s behind each gut health superfood
Get instant digital access for $27.99
TPV Episode 8 Show Notes: Paleo on the Road