Roasted Butternut Squash is crisp on the outside, yet sweet and soft in the middle. Paired with coconut oil and thyme, it’s sweet and savory.
Featured Ingredients
Butternut squash delivers at least 10% or more of the daily value of 13 different nutrients including vitamins, minerals, phytonutrients, and fiber. It is a top 25 food source of vitamin A and carotenoids.
Not only is coconut extremely versatile, it is also the top food source of medium chain triglycerides (MCTs) – a beneficial type of saturated fat associated with treating epilepsy, increasing insulin sensitivity, improving memory and cognition in Alzheimer’s patients, improving exercise performance, and boosting gut health.
Herbs and spices do so much more than flavor our food! As concentrated sources of beneficial phytonutrients, they provide diverse health benefits such as reducing risk of cardiovascular disease, type 2 diabetes, and even some forms of cancer.
Roasted Butternut Squash
Ingredients
- 2 pounds butternut squash cut in 1 1/2″ pieces
- 2 tablespoons coconut oil
- 2 teaspoons fresh thyme
- salt to taste
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment.
- Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
- Place squash in oven. Bake for 30-35 minutes, until slightly browned and tender. Shake pan (and flip squash chunks if necessary) every ten minutes during baking to ensure even browning.
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