Last Updated on January 16, 2022 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.

Serving Suggestions:
- Roasted Spatchcock Chicken
- Sauteed Garlic Green Beans
- AIP Paleo Bacon Wrapped Chicken Thighs
- AIP Paleo Rainbow Swiss Chard
- AIP Paleo Southern Fried Cabbage with Bacon and Leeks
Roasted Butternut Squash

Ingredients
- 1 butternut squash peeled, seeded & cubed
- 2-3 T. Olive Oil or Coconut Oil
- garlic powder *optional
- Sea Salt to taste
Instructions
- 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.
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