Roasted Winter Squash

Roasted Winter Squash

by Dr. Kellyann
Table of Contents

    Prep time: 10 mins • Cook time: 35 mins • Yield: 4 servings
    Portions: 1 starchy vegetable, 1 fat

    Ingredients:

    • 1 butternut or acorn squash
    • 4 teaspoons coconut oil, melted or coconut oil spray
    • Ground black pepper
    • Cinnamon and/or nutmeg (optional) 

    Directions: 

    Preheat the oven to 425°F. Line a baking sheet with parchment.

    Carefully cut the squash in half. Remove and discard the seeds. Use a vegetable peeler to remove the skin. Lay the squash cut side down on a cutting board and cut into 1” cubes. In a large bowl or a resealable plastic bag, toss or shake the squash with the oil. Season with the salt and pepper.

    Place the squash on the prepared baking sheet in one layer and roast for 15 to 20 minutes. Flip the pieces with a spatula or tongs and bake for 15 minutes, or until the flesh is very tender.

    Enjoy!

    Back to blog

    Share

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.