Last Updated on March 30, 2023
We are potato people in my family. Actually, we’re carb-o-holics. Isn’t admission the first step to recovery? Anyway, going on a diet that eliminates grains, most starches and sugars wasn’t easy in the beginning, but it’s getting easier – especially with recipes like this one.
I used to make roasted potatoes in my cast iron skillets quite often. The SCD diet doesn’t allow potatoes, but butternut squash is IN, so I dusted off my cast iron, diced up some butternut squash, and gave it a whirl.
The results? We LOVE it – kids and grownups included – and so do non-SCDers (extended family). In fact, last night I served it up to “the folks” and, though everyone was stuffed after dinner, we all kept forking the little chunks left in the pan. C’mon, you know you do that sort of thing too…
If you’re following the SCD diet, coconut sugar is not “legal”. However, it doesn’t bother us a bit, so we use it in small increments, BUT – if you have intestinal issues, or are in the beginning stages of the SCD diet, use it at your own risk – or just omit it altogether.
The good news about coconut sugar is that it has a low glycemic index (GI of 35) and easily substitutes sugar in recipes. Like I said, we use it in small amounts at this time, and love it.
PrintRoasted Butternut Squash (Paleo, SCD, GAPS, grain-free)
Ingredients
- 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
Instructions
- 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.
- In a small bowl, mix together the coconut sugar (if using), cinnamon and salt.
- Once oven is preheated, add 1 tablespoon ghee (or fat of choice) into each skillet.
- 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.
- After about 10 minutes, move squash around with a spatula, allowing it to brown on the other sides.
- 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.)
- Squash is done when golden brown and fork-tender.
