Sweet ’N’ Savory Roasted Butternut Squash

This simple, nutrient-dense side dish offers the ultimate comfort food.


Whether you’re looking for Paleo-friendly preworkout carbohydrates or you’re in need of a veggie option to accompany dinner, this recipe won’t let you down.


  • 40 ounces (10 cups or about 2.5 pounds) butternut squash (peeled and chopped into large chunks)
  • 2 tablespoons grass-fed butter, ghee or coconut ghee
  • 1 teaspoon Himalayan pink sea salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon


  1. Preheat the oven to 450 degrees.
  2. Add the squash to an ovenproof casserole dish with a lid.
  3. Add butter, ghee or coconut ghee to the squash, either in multiple tiny slabs or by melting it and pouring it over.
  4. Sprinkle the seasoning on the squash, cover and place in the oven.
  5. Cook for 45 minutes to an hour, depending on desired consistency.
  6. Mix the cooked squash (carefully if you don’t want to mash it together) to evenly distribute the juices before serving. Serves 6.

Nutrition Facts (per serving): 122 calories, 2 grams protein, 22 grams carbs, 5 grams fiber, 4 grams fat