Recipes posted a year ago:
It has been a while since we’ve cooked butternut squash. Not for any particular reason, but more due to a combination of busy schedules and the fact it takes a while to fully cook squash (especially when we’ve gone more than a year without a microwave now). Since we had a squash on the counter, the other night I threw together a quick mixture of fresh herbs from our deck and set to roasting it for an easy side dish.
Gather Up:
- 1 butternut squash, peeled and cubed
- 1 sprig fresh rosemary, chopped (about 2 tbsp)
- 3~4 sprigs fresh thyme leaves (about 1 tbsp)
- 2 tbsp expeller pressed coconut oil, melted (note – we originally used olive oil)
- 1/2 tsp sea salt (black Hawaiian in the jar)
Preheat the oven to 375 degrees. Place the squash in a medium mixing bowl and add the coconut oil. Stir to coat, then toss in the rosemary, thyme, and salt. Stir to combine again, then spread evenly across a bar pan or baking sheet.
Place in the oven and set the timer for 30 minutes. When the timer goes off, stir and then set the timer for another 10 minutes. After the timer goes off the second time, remove from the oven and transfer to a serving bowl. Serve warm.
- 1 butternut squash, peeled and cubed
- 1 sprig fresh rosemary, chopped (about 2 tbsp)
- 3~4 sprigs fresh thyme leaves (about 1 tbsp)
- 2 tbsp expeller pressed coconut oil, melted
- 1/2 tsp sea salt
- Preheat the oven to 375 degrees.
- Place the squash in a medium mixing bowl and add the coconut oil.
- Stir to coat, then toss in the rosemary, thyme, and salt.
- Stir to combine again, then spread evenly across a bar pan or baking sheet.
- Place in the oven and set the timer for 30 minutes.
- When the timer goes off, stir and then set the timer for another 10 minutes.
- After the timer goes off the second time, remove from the oven and transfer to a serving bowl. Serve warm.
Purely Primal 
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