Shallot & Rosemary Roasted Butternut Squash
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Serves: 4-6
 
Tired of sweet preparations for butternut squash? Me too! Here's a savory version to go with your next dinner.
Ingredients
  • 1 butternut squash, peeled, seeded and diced
  • 2 shallots, diced
  • 3 tablespoons coconut oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 400 degrees. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat.
  2. Spread squash in a single layer on a baking sheet. Roast 30 minutes, stirring halfway through for even browning. Serve and enjoy!
Recipe by Alt-ternative Autoimmune at http://alt-ternativeautoimmune.com/2014/11/cookbook-sneak-peek-shallot-rosemary-roasted-butternut-squash.html