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Rosemary & Shallot Roasted Butternut Squash (Paleo, AIP, GAPS, Wahls, Whole30)


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  • Author: Angie Alt
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients


Instructions

  1. Preheat oven to 400 degrees.
  2. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat.
  3. Spread squash in a single layer on a baking sheet.
  4. Roast 30 minutes, stirring halfway through for even browning.
  5. Serve and enjoy!

Notes

  1. Time-saving tip: You can often find pre-cubed butternut squash at the grocery store.
  2. If you’re working with a whole butternut squash and find peeling it challenging, this inexpensive peeler makes following those squash curves easy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Oven
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