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I came home from work today craving potatoes. You know, comfort food. Only no potatoes in the house. Plus, I'm trying to avoid potatoes during my Whole 30. They've become a bit too much like SWPO lately. But all I wanted was something comforting to eat that would satisfy my craving for carbs. (Yes, I was saying that in a whiny voice.) That's when I remembered the butternut squash. Instead of the usual mashed version, though, I decided to roast it in rounds. Good call, self. Good call.
Butternut Squash Rounds
Ingredients
1 butternut squash
1 tablespoon melted ghee, such as Tin Star Foods Brown Butter, or coconut oil
1 teaspoon Primal Palate Breakfast Seasoning
Salt and pepper to taste
Parsley for garnish
Directions
Preheat oven to 425 F. Slice the bulb end off of the butternut squash. Peel the stem end of the squash and cut it into rounds about ¼ to ½ inch thick. Halve, peel and seed the bulb end and then chunk into 1 inch pieces. Toss the squash in the melted ghee and arrange in a single layer in a baking dish. Sprinkle with the Primal Palate Breakfast Seasoning and salt and pepper.
Bake in the oven about 40-45 minutes. Flip the squash about halfway through. The squash is done when knife tender in the center and slightly brown and caramelized on the outside.
