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By Sophie Van Tiggelen 1 Comment

AIP / Oven Roasted Butternut Squash with Cinnamon

I have a love affair with winter squashes: butternut squash, kabocha squash, acorn squash, delicata squash, pumpkin, spaghetti squash.  When I was a little girl back in Belgium, you just didn’t see squashes in grocery stores.  I discovered them when we moved to the United-States and it was love at first sight – or rather at first taste!  They come around late summer and mark the beginning of the fall season cooking and celebrations.  Halloween, thanksgiving, the family together around the table.  Those are precious moments.

butternutsquah_4
Winter Squashes belong to the gourd family and are packed with vitamins, minerals, dietary fibers and antioxidant compounds.  They come in a wide array of colors and sizes and are higher in starches than leafy green vegetables. As such, I serve them as “carbs” in my meals.  Their flesh is sweet and flavorful and can be be paired with numerous herbs and spices, which makes them versatile and easy to use in many dishes.

butternutsquah_1How to cut up your squash before baking? Remove both ends with a serrated knife and cut the squash in half, lengthwise down the middle.  Scoop out the seeds with a spoon.  Peel the skin off with a vegetable peeler (like this one) and dice the flesh in little 1″ cubes.

butternutsquah_2Season with salt and cinnamon, drizzle with olive oil, and voilà!  You have got yourself a delicious and colorful side dish packed with flavors.

butternutsquah_5

AIP / Oven Roasted Butternut Squash
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Oven Roasted Butternut Squash
Author: Sophie
Recipe type: Vegetables
Cuisine: Autoimmune Protocol - AIP
Serves: 4
Ingredients
  • 1 medium butternut squash
  • 1/4 TSP salt (I like to use pink Himalayan salt)
  • 1/2 TSP cinnamon
  • Olive oil
  • Bake in the oven at 350F for 30 minutes.
Instructions
  1. Remove both ends with a serrated knife.
  2. Cut the squash in half, lengthwise down the middle.
  3. Scoop out the seeds with a spoon.
  4. Peel the skin off with a vegetable peeler.
  5. Dice the flesh in little 1" cubes.
  6. Spread on a baking sheet (that you will have previously oiled).
  7. Season with salt and cinnamon.
  8. Drizzle with olive oil.
  9. Place in the oven at 350F for 30 minutes or until vegetables become tender.
  10. Bon appétit!
3.2.2802

butternutsquah_3


This post has been shared over at Phoenix Helix’s AIP round table.  Check out all the other AIP recipes! You are sure to find something that will tempt you!  It is also part of the Real Food Wednesday link party over at Kelly the Kitchen Kop.

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Vegetable recipes Tagged With: AIP, autoimmune, butternut squash, fall, gluten free, halloween, paleo, squash, thanksgiving, vegetable

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

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  1. CrossFit Kinnick » New Recipe Idea! says:
    November 6, 2015 at 1:02 pm

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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