I love Thanksgiving because it’s the one day of the year were it is socially acceptable to eat a lot of delicious food. And who doesn’t love that? Plus, in my household, Thanksgiving is our favorite because we love cooking! My mom and I put together a unique and delicious meal every year. We always make everything from scratch (I mean everything). As my dietary needs have changed over the years, we cook to accommodate and that makes it all the more fun. I always love a challenge in the kitchen.
Anyway, butternut squash is not only a classic winter staple but a must as some part of the Thanksgiving meal. So here is SIMPLE butternut squash recipe that no one will be able to resist when you are sitting around the table on Thanksgiving. You can easily sub out pumpkin in this dish, but I promise butternut squash gives you the perfect sweetness needed in this recipe.
allergy friendly paleo and pumpkin seed butternut squash
Pumpkin Seed-Sage Butternut Squash
Ingredients
- 1 large butternut squash peeled and chopped into cubes
- 2 Tbsp extra virgin olive oil
- 8 fresh sage leaves finely chopped
- 1/4 cup pumpkin seeds
Instructions
- Preheat oven to 425F.
- Mix butternut squash and sage leaves with the olive oil and spread onto a parchment lined baking sheet. Bake for 30 min.
- Remove from oven and mix in the pumpkin seeds. Bake for another 10-20 minutes until butternut squash is easily pierced with a fork and pumpkin seeds and sage are fragrant and golden.
