CARAMELIZED + VITAMIN A GOODNESS

Simple roasted butternut squash tossed in ghee and sprinkled with sea salt. Your perfect side dish.

ABOUT THIS SEA SALT ROASTED BUTTERNUT SQUASH RECIPE

Is there such a thing as caramelly golden melt in your mouth vegetables? Craveable? And, easy to make?

Absolutely! Butternut squash fits. This recipe keeps it simple. It’s your job to decide whether the occasion calls for dressing it up afterward or letting its buttery sweetness shine all on its own.

HELPFUL EQUIPMENT
Half sheet rimmed baking sheet – Stainless steel if possible. Avoid aluminum.

peel butternut squash with a serrated-edge peeler

INGREDIENTS
Butternut Squash – use it within a few days to a week of buying it when possible. Don’t let it sit for a month. Buy whole squash rather than already peeled and diced.
Ghee – I enjoy Pure Indian Foods organic ghee.
Salt – high mineral sea salt, not iodized table salt

PREP BEFORE COOKING

Peel the butternut squash with a micro-serrated edge peeler. Slice the skinnier top half off and into cubes. Scoop the seeds out of the bottom half (rounded side).

Save the butternut squash seeds and slow roast them for a healthy treat. Cut the bottom half into cubes as well. Try and keep the dice uniform in size for even roasting.

HOW TO SERVE

Serve roasted butternut squash as a side dish.
If you prefer it spicy, top it with red pepper flakes after roasting.
Top with your favorite crumbled cheese and herbs. I enjoy it with cottage cheese, a slice of buttered pumpernickel style einkorn bread (sourdough of course), and topped with a ferment like sauerkraut.
Mix with healthy chicken broth and transform into a creamy soup.
Mix with chopped vegetables for a hearty vegetable soup.
Add to grain bowls.
Add to green salads.

TIPS FOR SUCCESS

Watch it closely once it hits 16 minutes. It burns fast at this temperature.
Place diced butternut squash on a large rimmed half-sheet in a single layer.

WHAT TO AVOID

Don’t salt the butternut squash at the beginning. Salt halfway through baking time.

roasted butternut squash lunch with cottage cheese, einkorn and rye bread, and fermented ginger

STORAGE AND LEFTOVER TIPS

Stores well in an airtight glass container in the refrigerator.

butternut squash, yogurt, and fermented sauerkraut

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