A quick and delicious way to enjoy one of fall and winter’s BEST veggies: butternut squash! These caramelized and tender cubes make for a delicious paleo roasted butternut squash recipe to enjoy throughout the cooler months!
And since I usually grow it in my own garden, I have plenty to access, lucky me!
Luckily, butternut squash is readily available in most grocery stores!
It is so simple to throw together, and I can easily polish off a whole squash all to myself when it is prepared this way….addicting!
It is especially simple if you can find the fresh pre-peeled and cubed squash….I find mine at Costco sometimes in the produce section.
I almost hesitate to call this a recipe…but I know how my brain works…sometimes I need to to SEE something to trigger what I already know.
Roasted butternut squash flavor variation ideas:
- play around with the fats for different flavors. Coconut oil, avocado oil, and ghee are great options. Duck fat!!
- add some fresh herbs in at the end….or infuse your cooking fat, over low heat on the stove with the herbs before you toss it with the squash cubes. Sage is one of my favorites, roasemary a close second.
- add garlic, minced the last 10 minutes or so of roasting (it will burn otherwise)
- like it sweeter? Add some maple syrup. But wait to do this until halfway through cooking time so the sugar does not burn. Cinnamon marries especially well with this!
Need it quicker? Cut the cubes smaller!
The squash will be tender at around 30 minutes. If you enjoy your squash like this, then by all means, enjoy! I like to leave it roasting for another 15-30 minutes to get the cubes nice and golden and caramelized.
Serving suggestions for the roasted butternut squash:
On the off chance you didn’t polish off the entire pan in one sitting, leftover roasted butternut squash transforms into one of my FAV breakfast treats: squash with bacon, rosemary, goat cheese, and a molten egg! Cook chopped bacon, set aside. Saute the squash in same pan WITH chopped rosemary to reheat, then top with chopped bacon, goat cheese crumbles, and finally an sunny side up egg! You could throw in some spinach if you like. Your’re welcome.
Additional winter squash recipes?
- Paleo Roasted Squash Slices
- Paleo Pumpkin Bread
- Paleo Pumpkin Pie Smoothie
- Paleo Pumpkin Ice Cream
- This dairy free butternut squash lasagna look amaze balls!
Simple Roasted Butternut Squash Recipe:
If you try this simple fall side, be sure to come back and leave your feedback!!
Simple Paleo Roasted-Caramelized Butternut Squash
Optional add in's
- see post above for ways to personalize!
Preheat your oven to 400 degrees.
Prepare your squash if you need to (see how-to
Toss your squash with the fat, making sure to coat all your pieces well.
Sprinkle with some sea salt and throw in a preheated oven.
After about 25/30 minutes, use a sturdy spatula to scrape and toss the pieces for more even browning.
When cubes are evenly golden and slightly chewy, you're ready!!