Roasted & Salted Butternut Squash

Roasted & Salted Butternut Squash: The sweetness of this butternut squash with its savory roasted flavor makes it the perfect side dish for any healthy meal. Easy to make and loved by parents, kids, and babies!

When our family did the Gut & Psychology Syndrome (GAPS) Introduction Diet (to benefit our guts & help heal my daughter’s eczema) I found myself constantly wondering what to replace sweet potatoes and yams with. Costco happened to be carrying organic butternut squash that week so I loaded up and started experimenting.

This roasted & salted butternut squash was made on a whim one night when I was short on time and it turned out so good. The best part was that the kids love it!

The sweetness of the squash with the savory roasted flavor is perfect. I used my well seasoned Pampered Chef bar pan to roast the squash and because I am lazy a busy Mom I didn’t even stir it halfway through and it still turned out beautiful. So from that night on I have just been sticking the squash in the oven and programing the temperature, start time, and cook time which frees me up to take the kids outside or run errands.

It is worth noting that depending on your oven and what type of pan you roast it on that the time required to get it perfectly roasted but not burned will vary and will require careful watching the first time you make it.

This recipe goes great with:

• Instant Pot Pressure Cooker Chicken &
• Cranberry Sunflower Salad.

Don’t forget to pin this Roasted & Salted Butternut Squash to your favorite Pinterest board for later! 

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Roasted & Salted Butternut Squash

The sweetness of this butternut squash with its savory roasted flavor makes it the perfect side dish for any healthy meal.

Course Side Dish, Vegetable

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 people

Calories 123 kcal

Author Rashele Birmingham

Ingredients

• 1/2 medium butternut squash
• 2-3 Tbsp avocado oil
• 1-2 tsp Himalayan salt

Instructions

1. Peel butternut squash, cuts off ends, scoop out seeds, & dice into bite sized pieces.
2. Spread oil evenly in bottom of stone bar pan or other bakeware. Put squash cubes in pan. Make sure not to overload the pan or the squash will not roast well.
3. Sprinkle with salt.
4. Bake at 350 degrees for approximately 30-45 minutes or until golden brown.

Recipe Notes

I always use the whole butternut squash and make two pans so we have enough for dinner and leftovers the next day.

♥ Rashele

 

Don’t forget to pin this Roasted & Salted Butternut Squash to your favorite Pinterest board for later!

Tools used to make this recipe (click on picture to learn more):