Spiced Butternut Squash with Dried Cranberries and Toasted Pecans (AIP Option, Paleo, GAPS, SCD)

This recipe was inspired by a trip to the deli at my local Whole Foods.  They had Thanksgiving-inspired side dishes arranged in their deli cases calling my name.  This butternut squash was one of them.

I simply had to try my hand at recreating it.  I think it would be a wonderful side dish at the holidays but is easy enough to make any day of the week.

Now that I’m eating AIP, I have made modifications to this original recipe as reflected below. It is still bursting with flavor and a special side that I will gladly serve to guests.

Spiced Butternut Squash with Dried Cranberries and Toasted Pecans (Paleo, SCD, GAPS with AIP option)

 

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Author: Jen/ my BIG FAT grain free life

Ingredients

• 2 tablespoons extra virgin olive oil, or fat of choice
• 4-5 cups peeled and cubed butternut squash
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper (omit for strict AIP)
• 1 teaspoon cinnamon
• 1 tablespoon coconut sugar
• ½ teaspoon nutmeg (omit for strict AIP)
• ½ cup unsweetened dried cranberries or cherries
• 1 cup toasted pecan pieces (omit for strict AIP)

Instructions

1. Preheat oven to 450F. (I like to preheat a large cast iron skillet or two in the oven so it will sear the squash. Alternatively, you may roast the butternut in a glass baking dish, just do not preheat it.)
2. Toss butternut squash with olive oil in a large bowl.
3. In a small bowl, mix together all of the spices. Sprinkle the spices on the butternut and toss to coat.
4. Place squash in preheated skilled, or in a glass baking dish, in a single layer.
5. Roast for about 20 minutes or until squash is tender, but not too soft.
6. Remove from oven and place squash in a large bowl. Add cranberries and toasted pecans and mix to combine.
7. Taste. Adjust seasonings to suit your taste.

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