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.
- 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)
- 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.