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!
This is easily one of my very favorite ways to enjoy butternut squash (besides baked goods like my paleo chocolate butternut muffins, or of course my popular dairy free pumpkin soup).
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 too!
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. Although, I have spotty luck with quality and flavor on that front…so I still recommend cutting up your own.
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 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. Sauté 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. You’re welcome.
Roasted squash also serves very well with many meats! My chicken marbella and instant pot chicken thighs would be my top picks!
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!
Click here to see all my recipes that include pumpkin or squash!!
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
Ingredients
- 2 pounds butternut squash 1" cubes, about one average sized squash. See below on how to peel and cube your own.
- 3 tablespoons avocado oil ghee, or coconut oil
- Sea salt about 1 teaspoon
Optional add in's
- see post above for ways to personalize!
Instructions
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Preheat your oven to 400 degrees.
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Toss your squash with the fat, making sure to coat all your pieces well.
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Sprinkle with some sea salt and throw in a preheated oven.
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After about 25/30 minutes, use a sturdy spatula to scrape and toss the pieces for more even browning.
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When cubes are evenly golden and slightly chewy, you're ready!!
This was absolutely delicious!! It was easy and our whole family loved it – even our little boy with autism who can be somewhat of a picky eater.
Yay Cheryl! I can’t get enough of this one myself! No one else in my family will touch squash of any variety, crazy people ! They have no idea what they’re missing out on 🙂
Absolutely delicious and easy as could be!
I LOVE winter squash. The caramelized edges have me drooling over here.
Holy moly, that looks perfect! I can see how caramelized and flavorful those squash pieces are. Definitely a winning Fall side dish!
We make this just about every week at our house – my girls are obsessed and it makes a great side dish for everyone and I love to eat it with breakfast!
I love how simple, healthy and delicious this is Tessa- plus pretty pics!
This looks like CANDY! I would eat it on ice cream. Lovely. One of my favorite squashes!!!
Such a beautiful and simple recipe. Perfect for Thanksgiving!
This squash looks simply amazing! I love how simply yet easy the recipe is! Perfect for thanksgiving!