Roasted Butternut Squash with Thyme

Savory Roasted Butternut Squash with Thyme

These were a HUGE hit at our Paleo dinner party last Saturday. The combo of sweet and savory paired beautifully with our pan-seared roasted pork chops, and they’d also be great as a fall/holiday dish. I highly recommend peeling/prepping your squash ahead of time… it’s not the most fun thing to do, and it seems to take a little longer than you’d think.  Not much fun when you’re trying to pull together your dinner at the last minute.

Roasted Butternut Squash with Thyme
Quantity: 6 servings
Time: 20-30 minutes prep + up to 40 minutes cooking
Paleo Grade: A (Gluten-Free, Dairy-Free)

• 4 lb. of butternut squash, peeled, seeded, and diced into 1″ cubes
• 3 Tbs. high-quality olive oil
• 1 Tbs. minced fresh thyme
• 2 1/2 tsp. kosher salt
• 1 tsp. freshly ground black pepper

1. Preheat your oven to 400 degrees F.
2. Place cubed squash and olive into a large bowl and toss with your hands.
3. Combine thyme, salt, and black pepper in a small bowl. Sprinkle spices over oil/squash mixture, and then toss well with your hands to evenly coat.
4. Transfer squash to a rimmed baking sheet, spreading it into a single even layer.
5. Roast squash in the oven for 30-40 minutes, tossing with a large spatula halfway through cooking so that it browns evenly.
6. Remove from oven when squash is tender and transfer to your serving bowl. Serve hot and enjoy!