Rosemary Garlic Roasted Butternut Squash
This delicious rosemary garlic roasted butternut squash recipe is the perfect side dish for a fall/holiday meal. It is Paleo, AIP, dairy free.
    Servings Prep Time
    4 people 15minutes
    Cook Time
    30minutes
    Servings Prep Time
    4 people 15minutes
    Cook Time
    30minutes
    Ingredients
    Instructions
    1. Cut and peel the butternut squash into 1/2 inch cubes.
    2. Preheat oven to 400 degrees.
    3. Place evenly on a baking sheet and add olive oil. All cubes should be slightly covered. Add more oil if necessary.
    4. Season with fresh rosemary, sea salt and pepper and give it a quick toss to make sure all cubes are evenly covered.
    5. Roast for approximately 30 minutes or until cooked through and golden brown. After 15 minutes of cooking toss the butternut squash. Add additional oil if the squash is sticking too much to the baking sheet. Season with salt to your liking.
    6. Enjoy!
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