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
- Preheat your oven to 400 degrees F.
- Place cubed squash and olive into a large bowl and toss with your hands.
- 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.
- Transfer squash to a rimmed baking sheet, spreading it into a single even layer.
- Roast squash in the oven for 30-40 minutes, tossing with a large spatula halfway through cooking so that it browns evenly.
- Remove from oven when squash is tender and transfer to your serving bowl. Serve hot and enjoy!