Roasted Butternut Squash

Ahhh … the overweight butternut squash. What to do with this heavy vegetable?

Butternut Squash
Butternut Squash

Fortunately, I found a recipe for Roasted Butternut Squash which is paleo and quite easy to make (although I did tweak the recipe a little). The squash is cumbersome to work with — uncomfortable for small hands when peeling it. But — what an awesome burst of flavor the squash gives you in every bite! I quite enjoy eating this vegetable.


  • 2-3 tablespoons Coconut Oil (or olive oil)
  • 1 Butternut Squash
  • 1/2 teaspoon cinnamon
  • Salt
  • Pepper


  1. Preheat the oven to 400°F.
  2. Peel, seed, and chop the squash into 1 inch pieces and add them to a bowl.
  3. Line a baking sheet with aluminum foil.
  4. Melt 2 tablespoons of oil then add the oil to the squash and toss together.
  5. Add cinnamon, salt and pepper to the squash and toss together.
  6. Roast the squash for approximately 35-40 minutes tossing every 15 minutes.
  7. The squash is ready when soft — check by poking a fork through the squash to check for doneness.
Roast the Squash
Roast the Squash

Pretty simple, no? I served the roasted butternut squash with a salad and drumstick chicken.

Roasted Butternut Squash
Roasted Butternut Squash




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