We absolutely love butternut squash and are ashamed to say we had never eaten it before we went Paleo. We have a ton of butternut squash recipes on the site now and have a feeling that number will continue to exponentially grow. It is the most versatile ingredient ever that tastes amazing. You can make brownies, soups, hashes, etc and the flavor combinations are endless. Just sitting here, we realized that there are probably thousands of ways to enjoy this heavenly ingredient that we may be missing out on. Leave me a comment below with your favorite recipes or ways to eat butternut squash so we can begin trying them out.
This recipe is one of those weeknight classics that can be made in huge batches and snacked on throughout the week. You can serve it with chicken, beef, seafood or even eggs. Our favorite thing so far has been making scrambled eggs and serving this on the side as a hash. All too often we over complicate meals or think they have to be difficult but the truth is the simpler the better. Enjoy this recipe and we can’t wait to read your comments.
Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit (205 Celsius)
- Place your butternut squash in a large bowl with your maple syrup and coconut oil and mix well to coat the squash
- Place your squash on an aluminum foil lined baking sheet and then sprinkle liberally with sea salt
- Place in the oven for 30 minutes
- Remove your squash from the oven, place back into your large bowl and add your pecans and dates and toss to combine
- Place your squash back on your baking sheet and cook for another 10 minutes
- Remove from the oven and serve immediately or let cool and enjoy cold
Interested in eating more healthy?
Listen to our friends over at Wellness Force Radio to learn about the “5 Must Have Nutrition Fundamentals”
Easter Recipe Round-Up
