Last Updated on November 25, 2020 by Renee’

AIP, Paleo, Whole 30, Gluten-Free

One of my favorite Winter Vegetables is Roasted Butternut Squash. I had never had it before going AIP. The AIP Paleo diet introduced me to vegetables that I would have never tried before. I’m so glad I did. What a great alternative to Sweet Potatoes. The hardest part is peeling them. Thanks to this Peeler it made the job so much easier.

Ingredients:

1 butternut squash peeled, seeded & cubed
2-3 T. Olive Oil, Avocado Oil or Coconut Oil (my personal favorite)
garlic powder *optional
Sea Salt to taste

Directions:

Preheat oven to 400* Conv. Roast or 425* bake
Put Olive Oil or melted Coconut Oil in Casserole
Add butternut squash & coat.
Add sea salt & garlic powder & stir.
Bake for 30 min or until golden brown.
You will want to stir halfway through.

Tips:

Add fresh or dried organic cranberries for a beautiful Thanksgiving side dish. Perfect for the holidays!
Drizzle with a little maple syrup & cinnamon.

*Scroll down for printable recipe card & Serving Suggestions.

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*The peeling & chopping can be a little time consuming, but if you plan ahead & have it already chopped, makes for a quick weeknight side. This Peeler is a lifesaver. Makes it so much easier.