Butternut Squash Recipes

When it comes to fall, many of us are looking for the best butternut squash recipes. If that’s the position you’re finding yourself in, you’ve found it! This roasted butternut squash recipe is amazing

Whether you are someone who cooks often or someone who has been charged with cooking something for the holidays, this butternut squash side dish is going to be perfect. 

This recipe is paleo, egg-free, gluten-free and dairy-free, so it should fit various dietary styles. Butternut squash is higher in carbs than other squash, so while it isn’t strictly keto friendly, you may have a few people who will want to taste it anyway. What happens during the holidays stays during the holidays! 

Looking for other excellent side dishes? Try the Best Sweet Potato Casserole or my Cinnamon Honey Glazed Sweet Potatoes!

Butternut Squash With Sage 

Ingredients:
1 butternut squash, medium sized
4-5 bacon slices, cooked and crumbled
2 1/2 Tbsp sage, fresh, chopped finely
1 Tbsp coconut or avocado oil (vegetable oil can be used as well)
1/2 tsp garlic powder
Salt and pepper (as desired)

Preheat your oven to 400 degrees and take out a baking sheet. Also, take out a cutting board and a sharp knife. 

Carefully cut off the top and bottom of the squash. Next, cut it open lengthwise. To make cutting the squash up easier, slice each side again, but widthwise (in half). 

Using a spoon, scoop out the seeds and strands from the inside of the squash. Continue to peel the outside of the squash with the same knife. You might want to cut the squash into smaller chunks to make this easier. 

Once it is peeled, cut the squash into 1” cubes and place them into a medium sized bowl.

Making sure that your bacon is already cooked, chop up and crumble your bacon, followed by finely chopping your sage. 

Drizzle the coconut oil over the squash. Season with the salt, pepper and garlic powder.

Sprinkle the finely chopped sage over top. Mix the squash cubes to distribute the seasoning.

Empty the squash onto a lined baking sheet, in a single layer. Roast it in the oven for 25 – 30 minutes or until the squash is fork tender and has developed some color on the cubes. You’ll want to flip the cubes at the 15 minute mark. 

Remove the squash from the oven and place the cubes on a serving platter or bowl. 

After placing your squash on its serving dish, sprinkle the bacon pieces over the top. Serve hot and enjoy! 

If you choose, you can substitute the oil with bacon fat from cooking the bacon. That would add a little extra flavor to the squash!

Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades365 Everyday Value, Organic Coconut Oil, 14 fl ozGood Cook Set Of 3 Non-Stick Cookie SheetSimply Organic Garlic Powder Certified Organic, 3.64-Ounce ContainerEatNeat 12-Piece Colored Sharp Knife Set: 5 Stainless Steel Kitchen Knives with Covers, Cutting Board and SharpenerPorcelain Serving Platter Rectangular Plate/Tray for Party, 14-Inch Large White Microwave And Dishwasher Safe Set of 4

Yield: About 5 cups

Roasted Butternut Squash With Bacon

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You may have had butternut squash and bacon or butternut squash and sage, but have you had them all together? A perfect Thanksgiving side, you can serve this to a group or to your own family any night of the year.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 butternut squash, medium sized
• 4-5 bacon slices, cooked and crumbled
• 2 1/2 Tbsp sage, fresh, chopped finely
• 1 Tbsp coconut or avocado oil (vegetable oil can be used as well)
• 1/2 tsp garlic powder
• Salt and pepper (as desired)

Instructions

1. Preheat your oven to 400 degrees and take out a baking sheet. Also, take out a cutting board and a sharp knife. 
2. Carefully cut off the top and bottom of the squash. Next, cut it open lengthwise. To make cutting the squash up easier, slice each side again, but widthwise (in half). 
3. Using a spoon, scoop out the seeds and strands from the inside of the squash. Continue to peel the outside of the squash with the same knife. You might want to cut the squash into smaller chunks to make this easier. 
4. Once it is peeled, cut the squash into 1” cubes and place them into a medium sized bowl.
5. Making sure that your bacon is already cooked, chop up and crumble your bacon, followed by finely chopping your sage. 
6. Drizzle the coconut oil over the squash. Season with the salt, pepper and garlic powder as well. Sprinkle the finely chopped sage over top. Mix the squash cubes to distribute the seasoning.
7. Empty the squash onto a lined baking sheet, in a single layer. Roast it in the oven for 25 – 30 minutes or until the squash is fork tender and has developed some color on the cubes. You’ll want to flip the cubes at the 15 minute mark. 
8. Remove the squash from the oven and place the cubes on a serving platter or bowl. 
9. After placing your squash on its serving dish, sprinkle the bacon pieces over the top. Serve hot and enjoy!

Notes

If you choose, you can substitute the oil with bacon fat from cooking the bacon. That would add a little extra flavor to the squash!

Recommended Products

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• 
  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container
• 
  365 Everyday Value, Organic Coconut Oil, 14 fl oz
• 
  Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 87Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 215mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 4g