Roasted Butternut Squash (Paleo, SCD, GAPS, grain-free)
  • 4 cups butternut squash, peeled, seeded, and cubed
  • 2 tablespoons ghee (or fat of choice)
  • 2 tablespoons coconut sugar (or honey for SCD or omit altogether)
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  1. Preheat oven to 450F. Place cast iron skillets (or baking pan or stone) in oven and preheat. (I use two skillets so as not to overcrowd the pans thereby steaming the squash instead of roasting it. You may use one large glass or ceramic pan.) Preheating the pans will allow the butternut to sear and get a nice exterior.
  2. In a small bowl, mix together the coconut sugar (if using), cinnamon and salt.
  3. Once oven is preheated, add 1 tablespoon ghee (or fat of choice) into each skillet.
  4. Toss in butternut squash being sure to keep it in a single layer. Sprinkle some of the cinnamon/sugar mixture on top (don't use all of it) and leave undisturbed.
  5. After about 10 minutes, move squash around with a spatula, allowing it to brown on the other sides.
  6. Sprinkle more of the cinnamon/sugar mixture and continue roasting. (I don't typically use all of the cinnamon/sugar mixture for one recipe. It can be kept in a container for next time.)
  7. Squash is done when golden brown and fork-tender.
Recipe by my BIG FAT grain free life at