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

Affiliate links may have been used in this post. To read our full disclosure, click here.

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)

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

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.)
Toss butternut squash with olive oil in a large bowl.
In a small bowl, mix together all of the spices. Sprinkle the spices on the butternut and toss to coat.
Place squash in preheated skilled, or in a glass baking dish, in a single layer.
Roast for about 20 minutes or until squash is tender, but not too soft.
Remove from oven and place squash in a large bowl. Add cranberries and toasted pecans and mix to combine.
Taste. Adjust seasonings to suit your taste.