The first time I served this dish to friends, it was such a hit that I got messages from two of my friends later that week with pictures of their renditions of the same dish!
Note: Trader Joe's carries bags of fresh prepped butternut squash. They also have prepped "zig zag" squash (I'd shorten the cooking time for the zig zags because they are smaller) or you can prep your own.
Peeling and cubing does not take a lot of time. But during it is pretty nice to grab a convenience item when you need it!
Preheat oven to 400 degrees.
around 2 pounds of butternut squash
2 T. grass fed ghee
1 T. rosemary (I used dried.)
1 t. pink salt
1 t. black pepper
Place all of the ingredients on a cookie sheet. Mix with your hands to cover the squash with all of the ingredients. Spread squash into a single layer. Try to make sure no pieces are touching each other. The closer the pieces are, the more the squash will steam itself versus roasting.
Place in oven for about 5 minutes. At this point, if your ghee wasn't evenly distributed (solid), it is now melted. Take the pan out and stir the squash to coat and return it to it's single layer.
Roast the squash for 30 minutes.
This recipe is great piping hot or room temperature, on it's own, as a side dish or atop a salad.