Go Back
Print

Course Side Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Sara

Ingredients

  • 1 Medium Onion diced- Red, White, or Yellow (I used red)
  • 1 Large Butternut Squash peeled, seeded, and diced
  • 2 Tbsp Coconut Oil
  • 1/2 tsp Dry Thyme
  • 1 tsp Fresh Rosemary chopped (dried would work too)
  • 1/2 tsp Gray Sea Salt
  • 1/4 tsp Pepper

Instructions

  1. Set oven at 425 degrees.
  2. Coat the diced butternut squash in 1 Tbsp coconut oil.
  3. Spread the squash on a lined sheet pan in one layer.
  4. Roast until soft (about 20 minutes).
  5. While the squash is roasting heat a saute pan over medium heat and add remaining 1 Tbsp coconut oil.
  6. Add the diced onion and saute until translucent.
  7. When the squash is done add it to the cooked onion.
  8. Add all of the remaining seasoning and mix to distribute.

Recipe Notes

Great recipe to serve at a family brunch. Make the day before and re-heat when ready to serve.

Please use organic ingredients when possible.