Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary & Shallot Roasted Butternut Squash (Paleo, AIP, GAPS, Wahls, Whole30)


  • Author: Angie Alt
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients


Instructions

  1. Preheat oven to 400 degrees.
  2. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat.
  3. Spread squash in a single layer on a baking sheet.
  4. Roast 30 minutes, stirring halfway through for even browning.
  5. Serve and enjoy!

Notes

  1. Time-saving tip: You can often find pre-cubed butternut squash at the grocery store.
  2. If you’re working with a whole butternut squash and find peeling it challenging, this inexpensive peeler makes following those squash curves easy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Oven

Keywords: paleo, aip, gaps, wahls, whole30, rosemary & shallot roasted butternut squash

Left Menu Icon