You’re avoiding carbs. You miss bread, crackers, rolls, chips, and so many other warm or crunchy things. If you’re doing a Whole30, you can’t even have paleo bread, or gluten free grains, or baked goods made with almond flour. Nope! Nada. But you want something whole. Something to help your satiety and make your brain acknowledge that you’re full. What can you have?!
Enter this Warm, Sweet Roasted Butternut Squash!
To help you see where you can incorporate this delish seasonal wonder, let me tell you 2 phenomenal ways that this Whole30 approved roasted butternut squash recipe has saved me on its own, and 2 ways I’ve loved incorporating it into full-on meals.
NON-EGG BREAKFAST
It’s easy to get sick of eggs, especially if you’re on a high-protein / low carb diet. You’re not even supposed to have smoothies while on a Whole30, for example! I’ve eaten this healthy, roasted butternut squash recipe for an early breakfast before a long day, or an afternoon breakfast after an intermittent fast. Add half a banana drizzled with almond butter and you are FUELED, sister!
These are just 4 simple ways to enjoy roasted butternut squash this fall, but I’m sure you can come up with so many other ways!
Want the deats on my fave way to roast this squash? Keeping reading!
THE GOODS
- 1 large or medium butternut squash (or a bag of pre-cut)
- 1 tablespoon coconut oil
- 2 tablespoons chopped peans
- Sprinkle of cinnamon
THE WORK
- Preheat oven to 400 degrees Fahrenheit
- If you have a bag of pre-cut squash:
- Simply dump it in a baking dish greased with coconut oil, cover the dish loosely with foil. Bake for 35 minutes.
- If you have a full squash:
- Wash it first then carefully cut it horizontally making about 6 to 7 rings.
- Take a rimmed baking sheet and fill it with about 1/4 inch of water.
- Place the butternut squash rings on the sheet in the water.
- Bake at for 30 minutes, then flip the rings over and bake for the final 5 minutes.
- You can then easily peel the skin off the squash, either while it’s still in the baking sheet or each time you’d like to eat it.
- Poke the baked rings or cubes with a fork to ensure they’re soft. Everyone’s oven and elevation is a bit different, so add more time if needed.
- Place your desired serving on a dish (about a half cup), drizzle or plop a dollop of coconut oil on top, let it melt, then sprinkle on some cinnamon & chopped pecans.
Enjoy this Whole30 approved roasted butternut squash as any of the four meals I listed above (for breakfast, as a snack, in a fall salad, in a chili or stew) or in any other way you desire!
Above is a snap of the Salsa Verde Chili Stew I whipped up with a few kitchen staples. Roasted butternut squash totally completed this healthy, hearty dish!
How do YOU like to incorporate butternut squash? Is it a fall fave of yours? Snap a pic of your roasted butternut squash dished and tag me @WholeHardy on Instagram or Facebook so I can see!
Can wait to see what you roast up!
Keepin’ it fresh & full of zest,
Katie