Thursday, October 31, 2013

Rosemary & Garlic Roasted Butternut Squash (AIP)

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Every time I buy a butternut squash from the grocery store, the person checking me out says "what do you do with these?!" I have been enjoying roasted butternut squash for so long, that it baffles me that there are people that have never tried it. Like other vegetables, butternut squash takes on a very sweet flavor when roasted. It has such a warm flavor that can be paired with an array of flavor and spices.  It also an incredibly easy side dish to whip up in a jiffy. 
  • 1 organic butternut squash
  • 2 tablespoons of organic coconut oil
  • 2 tablespoons of dried organic rosemary
  • 1-2 teaspoons of sea salt
  • 2 cloves of organic garlic, minced
1. Preheat oven to 400 degrees. Peel butternut squash. Cut in half, long-ways. Scoop out seeds. Cube into 1/2"-1" pieces. 

2. Toss with softened coconut oil and spices. 

3. Bake for about 30 minutes, or until squash is soft enough to put a fork through. 


Enjoy! And let me know how it goes if you try it. 


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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.