Recently, I had some friends over for lunch and a movie. I made roasted butternut squash. 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 a bag of fresh prepped butternut squash and it's two pounds. I was just there yesterday and now they have a prepped bag of organic (one pound), even better!
Peeling and cubing does not take a lot of time. But during the holidays it is pretty nice to grab a convenience item!
Preheat oven to 400 degrees.
around 2 pounds of butternut squash
2 T. coconut oil
1 T. rosemary (I used dried.)
1 t. Sunfire 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 coconut oil 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.