PALEO BAKED BUTTERNUT SQUASH
Want a recipe for an easy and delicious side that goes great with pretty much any protein? Of course you do! And this is just the recipe for you my friend!
Butternut squash has a naturally sweet flavor, and when baked with a little olive oil, balsamic vinegar, sea salt and pepper, it is absolutely delicious. If you don't use vinegar, you can get an equally delicious flavor by using some freshly squeezed orange juice. You can also add a little cinnamon or nutmeg if you want some extra spice.
My favorite part of this dish is that some pieces get a little cripsy and some are creamy, and it goes great with pretty much any protein. And did I mention it is healthy too?
Winner winner butternut squash for dinner!
Butternut squash has a naturally sweet flavor, and when baked with a little olive oil, balsamic vinegar, sea salt and pepper, it is absolutely delicious. If you don't use vinegar, you can get an equally delicious flavor by using some freshly squeezed orange juice. You can also add a little cinnamon or nutmeg if you want some extra spice.
My favorite part of this dish is that some pieces get a little cripsy and some are creamy, and it goes great with pretty much any protein. And did I mention it is healthy too?
Winner winner butternut squash for dinner!
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Paleo Baked Butternut SquashPrep time: 10 mins Cook time: 30 mins Servings: 4
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Ingredients:
- 3 pounds butternut squash, peeled and diced into 1 inch chunks
- 3 Tbsp. olive oil
- 1 1/2 Tbsp. balsamic vinegar or fresh squeezed orange juice
- 2 tsp. sea salt
- 1 tsp. ground black pepper
Equipment:
- Large mixing bowl
- Mixing spoon
- Baking sheet
- Oven Mitt
- Citrus juicer (if using orange juice)
- Spatula
Directions:
1. Preheat oven to 400F.
2. Place butternut squash in bowl and toss to coat with olive oil, vinegar, salt and pepper.
3. Dump the squash onto the baking sheet and arrange into a single layer.
4. Bake for 30 minutes, stirring with a spatula a couple times during baking.
5. Taste and add additional sea salt or ground black pepper if needed. Serve
- 3 pounds butternut squash, peeled and diced into 1 inch chunks
- 3 Tbsp. olive oil
- 1 1/2 Tbsp. balsamic vinegar or fresh squeezed orange juice
- 2 tsp. sea salt
- 1 tsp. ground black pepper
Equipment:
- Large mixing bowl
- Mixing spoon
- Baking sheet
- Oven Mitt
- Citrus juicer (if using orange juice)
- Spatula
Directions:
1. Preheat oven to 400F.
2. Place butternut squash in bowl and toss to coat with olive oil, vinegar, salt and pepper.
3. Dump the squash onto the baking sheet and arrange into a single layer.
4. Bake for 30 minutes, stirring with a spatula a couple times during baking.
5. Taste and add additional sea salt or ground black pepper if needed. Serve
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