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


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


  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.